Kaneez's Tandoori Chicken
- Total Time
- 45 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
Ingredients
- 13-pound chicken, quartered and skinned
- 1teaspoon salt
- 1cup plain yogurt
- 1tablespoon lemon juice
- 1tablespoon white vinegar
- 2teaspoons minced garlic
- 2teaspoons minced ginger root
- 1½teaspoons garam masala or tandoori seasoning
- ¼cup vegetable oil
Nutritional analysis per serving (4 servings)
665 calories; 51 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 45 grams protein; 773 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp knife, slash the chicken diagonally along the grain. The slashes should be about ½-inch deep and about ½-inch apart. Rub the slashes with the salt and set the chicken in a ceramic bowl. In another bowl, combine the yogurt, lemon juice, vinegar, garlic, ginger and garam masala and pour over the chicken. Cover and marinate in the refrigerator overnight.
- Step 2
One hour before serving, remove the chicken from the refrigerator and preheat the oven to 500 degrees. (This chicken can also be cooked on a charcoal grill; if using one, light the coals at this point.) Remove the chicken from the marinade and pat dry. Drizzle each piece with oil and roast for 35 to 45 minutes, or until the juices run clear. (If using a grill, cook for 20 to 30 minutes on each side, or until the skin is crisp and the juices run clear.)
Private Notes
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Comments
I prepped this as usual, just as I did before... and my oven suddenly died! OMG! All this chicken, best possible quality from my husband's job and what could I do with it? Well, I heated some olive oil on the skillet and timed the pieces the way I would for a Puerto Rican (my culture) recipe. Checked for temps or 165 with my meat thermometer. Stellar anyway. A total win. Now to call the super and find out what is wrong with my oven.
This is delicious and is now a staple in my home. The only thing I would suggest is to triple the garam masala or tandoori seasoning and add some heat. This is also great for a few days, make 3lbs and eat it as long as it lasts, including it in salads, tacos, sandwiches or whatever else you can think of. American cuisine is really evolving! I love seeing all the different cultures represented and trying to replicate them at home! (I am a native NY girl, I grew up with 100s of cultures).
Never mind ! I see it - drizzle before broiling or grilling