Spicy Tandoori Chicken Feast
500g chicken
2 tbsp oil
1 tbsp masala powder
1/2 cup yogurt
1-inch piece, 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 large bowl, combine yogurt, ginger, garlic, lemon juice, masala powder, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (400°F).
Place the marinated chicken on a baking tray lined with parchment paper. Drizzle with oil. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through, flipping halfway through.
Once the chicken is cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh coriander leaves and lemon wedges. Serve hot with naan bread, mint chutney, and sliced onions.
For a smokier flavor, you can try cooking the marinated chicken on a charcoal grill instead of in the oven. You can also adjust the level of spiciness by increasing or decreasing the amount of chili powder in the marinade.
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408
12g
45g
20g
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