RESTAURANT STYLE TANDOOR CHICKEN infused with BOLD FLAVORS AND fragrant spices. A PARTY FAVORITE perfect for ANY EVENT.

Serves: 4 - 6 people

Prep Time: 4 hours+

Cook Time: 1 hour 15 minutes

INGREDIENTS:

• 2 pounds of chicken (use legs and thighs)

• 1 cup of plain yogurt

• 4 tbsp of tandoori masala 

• ½  tsp red food coloring

• Squeezed juice from 1 lemon

• 4 sliced green Thai chilis (lower the quantity of chilis if your spice tolerance is low)

• 1 tsp salt (adjust per your taste) 

• ½ tsp black pepper

• 2 tbsp garlic paste (refer to my garlic paste recipe below!)

• 2 tbsp ginger paste (refer to my ginger paste recipe below!)
  

INSTRUCTIONS:

⋄ Step 1:

After cleaning and washing your chicken, remove skin from each piece and cut slits into them lengthwise. Place chicken in a large bowl and set aside for marinating.

⋄ Step 2:

Using a large mixing bowl; add 1 cup of plain yogurt, 4 tablespoons of tandoori masala, ½  teaspoon red food coloring, squeezed juice from 1 lemon, 4 sliced green Thai chilis, 1 teaspoon of salt, ½ teaspoon of black pepper, 2 tablespoons of garlic paste, and 2 tablespoons of ginger paste. Mix all ingredients together in the bowl to craft your marinade.

⋄ Step 3:

Rub your marinade onto chicken pieces and place marinated chicken into a large bowl. Cover the bowl and refrigerate for a minimum of 4 hours (24 hours is ideal for a really well marinade).

When chicken has been marinated for the desired time, take the bowl out of the refrigerator and let sit for 20 minutes at room temperature.

⋄ Step 4:

Preheat the oven at 375℉. Lightly oil your baking pan, transfer the chicken to the baking pan, and place into the oven. Cook the chicken for about 50 - 55 minutes (or until the internal temp is 165℉).

Garnish with sliced onions and lemon wedges.

Serve hot with rice or pulao.

From our kitchen to yours, Bismillah.

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.