Sunday, July 31, 2011

Spicy Tandoori Chicken

Tandoori Chicken is one of the most famous Indian dishes.  This is a highly seasoned and flavorful way to make chicken... Tandoor Oven not required.  You can spice it up or tone it down depending on your palate.  Either way, you are still in for a flavor explosion and some finger-licken good chicken.

Around 15 pieces of chicken (drumsticks, thighs or breast)
Lemon/Chili Marinate:
2 Tbs of lemon juice
salt to taste (about 1Tbs)
1/2 tsp of turmeric
1 tsp of red chili powder (or to taste)

Yogurt Marinate:
1 cup of yogurt
1tsp of garam masala
1 Tbs of paprika
1Tbs of cumin
4-5 cloves of garlic grated
2Tbs of grated ginger
1tsp onion powder or some pulverized onion
black pepper

Marinating Directions: 
Clean and skin your chicken pieces.  Cut a few slits into each piece of chicken so the marinate can absorb all the way to the bone.   Mix the Lemon juice/Chili Marinate and apply it to each piece of chicken making sure that the marinate gets into each slit.  Allow to sit for a few minutes while you make the yogurt marinate.    Next apply the yogurt marinate all over the chicken pieces.  At this point you want let the chicken sit in the fridge overnight or 8-12 hours so it soaks up all the flavors.

When you want to cook your chicken heat an oven up to 425-450 degrees.  Line your backing sheet with some foil so it does not stain.   Bake for 30-45 minutes or until your chicken is done.

Serves 8.  Enjoy with rice, naan, or vegetable sides. 

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