Baked Tandoori Chicken … mostly I would just buy the read-made ones from my husband’s cousin. Simple enough to just marinate the chickens with it and baked them in the oven.
But here’s the recipe if anyone wants to make them from scratch.
- 1 cup thick, plain yogurt
- 1 garlic clove, crushed
- 2cm piece ginger, peeled, grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli powder
- 1/2 teaspoon turmeric
- 6-8 chicken wings or thighs
Combine yogurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt in a large ceramic bowl. Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to yoghurt mixture and turn to coat well. Cover and refrigerate for at least 3 hours.
Preheat oven to 220°C. Grease and line a large baking dish. Place chicken in dish and baked for 25-30 minutes or until cooked through.
Alternatively, the marinated chickens can also be deep-fried instead of baking them.
(source : http://www.taste.com.au/recipes/1007/tandoori+chicken )