Super Easy Tandoori Chicken

FUll Meal Tandoori Chicken

 

Oh, hi there! Looking for something delicious to add to your Labor Day party? This tandoori chicken is super quick, and perfect for any occasion, whether it be a bbq (or cookout, as we say here in the South), or an everyday dinner. You don’t need to go to an Indian restaurant to have delicious tandoori chicken. You can make it right in your kitchen. It is super easy and super quick. The hardest part is the marination, because you want this chicken to marinade in the spices for at least 6 hours, if not over night. Overnight is definitely not necessary. It’s so easy, I won’t even show you the step-by-step process.

If you’re in a crunch for spices, you can make this with two ingredients and it will still be delicious. Yep. Two ingredients, well three if you count the chicken. If you’re like me, and you like to go full out, then it will require a little more ingredients. It doesn’t matter how you do it, the end will be nice and tasty. Juicy chicken perfectly cooked. Chicken1Can you tell it was cooked in regular Western oven? Me either.

Kinda looks like it is fresh off the grill, or fresh from the tandoor oven. You can grill it if you want. Go ahead, that would be fabulous. But I don’t have a grill =(Chicken2

Do you love chicken? Do you love tandoori chicken? I do! Chicken3

Yummmmmm. Chicken7

Have I convinced you to make this chicken yet? No? Ok, here’s another picture. Chicken5

Surely by now you’re drooling. Here’s what you need.

Short Version Ingredients:

  • Chicken legs, or chicken thighs, bone in, skinless or with skin, don’t matter don’t care. Make a slit at the thickest part of the chicken
  • 1 1/2 cups yogurt, whisked
  • 1/4-1/3  cup (depending on how much chicken you’re cooking) tandoori masala powder, which you can find at aaaaaany Indian store. Probably even at a grocery store in the Asian section

To Make Short Version:

Mix the yogurt with the tandoori masala. Add the chicken to a large (I used gallon size, and it fit 9 chicken legs easily) ziploc bag, pour yogurt mixture in the bag over the chicken. Let all the air out and close the bag. Wiggle and squish and make sure the mixture has covered all the chicken. Let it sit in the fridge for 6 hours or overnight. Half way through, give the bag another wiggle and turn over. Heat the broiler on the oven. Use a cookie sheet with the sides raised (you don’t want juices running over the edges) and a cookie cooling rack. Place the rack inside the cookie sheet. Place the chicken on the cookie rack. Cook in the oven for 25-35 minutes, turning over half way through cooking time. Depending on your oven, it may take less or more time. Just watch it. You’ll know when it’s done.

*When placing the chicken on the cookie, you can use your hands and gently wipe off the mixture before you put it on the sheet. This is not necessary, but makes for a better looking chicken.

Not So Short Version Ingredients:

  • the three ingredients above
  • 1 cup buttermilk
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 heaping tsp coriander powder
  • 1tsp red chili powder, divided in half
  • 1/2 tsp salt
  • lemon juice
  • 1 tbsp ginger garlic paste
  • palm full of crushed kasoori methi
  • 1/2 tsp garam masala powder
  • red food coloring, added until desired color

To Make Long Version:

Make a paste with the salt and half red chili powder and lemon juice. Rub it in the slits of the chicken. Let sit for 15 minutes. In another container add the rest of the ingredients and mix well. In a large bag or container, add the chicken and pour the yogurt mixture over the chicken. Make sure all the chicken is covered with mixture. Marinate in the fridge for at least 6 hours to over night, turning over half way through. Heat oven to broil. Use a cookie sheet with the sides raised (you don’t want juices running over the edges) and a cookie cooling rack. Place the rack inside the cookie sheet. Place the chicken on the cookie rack. Cook in the oven for 25-35 minutes, turning over half way through cooking time. Depending on your oven, it may take less or more time. Just watch it. You’ll know when it’s done.

*When placing the chicken on the cookie, you can use your hands and gently wipe off the mixture before you put it on the sheet. This is not necessary, but makes for a better looking chicken.

 

This is what you should see when it’s all said and done.UseChicken

Serve with cilantro yogurt chutney, or whatever you want to serve it with.

Doooooesn’t it look good? Chicken9

 

 

 

 

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9 responses to “Super Easy Tandoori Chicken

  1. I absolutely love tandoori chicken! A friend of mine from India invited me over to learn how to make it a couple years ago, but I never wrote down the recipe. I appreciate that you provided the both the short and long versions. 🙂 It looks super delicious!

  2. I like the longer version, because I have control over the quality and freshness of the spices. Good looking tandoori.

  3. this is THE most amazing chicken…. i loved it, my husband loved it, my little boy loved it!!!!! wish we were still cooking together whit….. my tummy and my kitchen miss you almost as much as i do!

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