Tandoori-Style Chicken
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup plain yogurt
- ¼cup fresh cilantro leaves
- 2tablespoons freshly squeezed lime juice
- 1tablespoon ground cumin
- 1teaspoon kosher salt
- 1teaspoon ground coriander
- ½teaspoon freshly ground black pepper
- ¼teaspoon ground cardamom
- ⅛teaspoon cayenne pepper
- 1small onion, peeled and cut into chunks
- 1jalapeño, stemmed, and seeded if desired
- 1inch-long piece gingerroot, peeled and sliced into coins
- 2garlic cloves, peeled
- 4pounds skinless chicken drumsticks and thighs, rinsed and patted dry
- Vegetable oil, for brushing
- Lime wedges, for garnish
Nutritional analysis per serving (6 servings)
1262 calories; 88 grams fat; 22 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 18 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 106 grams protein; 892 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
For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
- Step 2
With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
- Step 3
Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
Private Notes
Comments
We mix the spice mixture with oil and yogurt and then marinade the chicken for up to 3 days. We bake on a rack in a 350 oven and then turn in up to 450 to finish or put under the broiler to create the charred bits on the surface of the chicken.
Left over chicken is stripped from the bones and then goes into tikka masala sauce for another dinner.
It only spreads bacteria to surrounding areas if you splash it all over the counters and then don't clean up. I always rinse my chicken of the juices that settle in packaging and haven't gotten sick yet. The new practices came about from an absurd obsession with disinfecting our lives.
Followed recipe pretty closely and loved the result. Used only chicken thighs which were on the large side. Needed instant read thermometer to ensure proper final temp -- chicken would have been quite underdone at 25 mins (took me closer to 35). Quick turn under broiler at end to char surface. A great side is cubed potatoes boiled until almost soft, then sautéed in oil with cardamom, turmeric, coriander, cumin, red curry (some/all/similar) -- served warm not hot.
Loved this recipe but then made with a few modifications and it was fabulous. Doubled the recipe and used fresh party wings -easier to manage on a plate at a potluck or perfect for hors d'oeuvres. Added 1 Tbsp tomato paste, 1 Tbsp garam masala instead of cumin and cardamom because I love the warm rounded flavor garam masala brings, 1 Tbsp paprika for color, and 1/4 tsp sugar - the sugar balanced all the seasonings. Same cooking method/time at 450 degrees.
Very good recipe, we used boneless, skinless chicken thighs and it took close to 45 minutes for them to cook but the meat was very tender and flavorful.
“Roast, basting occasionally, …” With what? Oil or the marinade?