Spicy Tandoori Chicken Feast
500g chicken
2 tbsp oil
1 tbsp masala powder
1/2 cup yogurt
1 inch, grated ginger
4 cloves, minced garlic
1, juiced lemon
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1 tsp chili powder
1 tsp garam masala
to taste salt
In a bowl, mix yogurt, ginger, garlic, lemon juice, masala powder, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 2 hours or overnight for best results.
Preheat the oven to 200°C (390°F) for 15 minutes.
Place the marinated chicken on a baking tray lined with foil. Drizzle with oil and bake in the preheated oven for 30-35 minutes or until the chicken is cooked through, turning once halfway through cooking.
For a charred finish, transfer the partially cooked chicken to a preheated grill and cook for an additional 5-7 minutes, turning occasionally for even charring.
Remove the chicken from the grill, let it rest for a few minutes, and then serve hot with lemon wedges, onion rings, and fresh coriander leaves.
For a smokier flavor, you can finish the dish by giving it a quick smoke in a charcoal grill or using a smoking gun to infuse a deeper aroma. Additionally, for a milder version, reduce the amount of chili powder in the marinade.
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390
12g
45g
18g
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