Easy and No fuss Tandoori Chicken . It may look fancy but really comes together so easily and is full of flavor !
The trick to keep it in the marinade for a few hours at least , overnight is best!
You can use this spice mix for whole roasted Chicken , boneless thighs, breasts as well.
For maximum flavor make deep slits in the breasts and the thigh pieces .
You can increase spice level according to your preference, this marinade has a medium heat level.
For One Large Chicken that is cut into breasts, thighs , wings and a neck piece you will need:
2 tablespoons Greek Yogurt
Juice of 1 large lemon
2 tablespoons White Vinegar
2 tablespoons Ginger Garlic Paste (fresh is always better)
1 and 1/2 tablespoons Salt
1 and 1/2 tablespoons Chili Flakes
1 teaspoon Cayenne Pepper
1 tablespoon Coriander seeds
1 tablespoon Cumin Seeds
1 teaspoon dried Fenugreek leaves
4 drops of Red food coloring(optional)
Prep:
Dry roast Coriander seeds and Cumin seeds over medium low heat until aromatic and then roughly crush in a mortar and pestle .
Add all the ingredients listed above in a bowl and add cooled and crushed seeds. Mix the marinade well.
Now in a large deep platter or a bowl put chicken and pour over marinade, use food safe gloves to mix the marinade well .Making sure that the marinade reaches all the nooks and crannies.
Cover with Cling Wrap and let the marinade do it’s magic for at least six hours , preferable overnight.
Transfer the Chicken into a baking tray and place the pieces spaced apart .Steam Bake in a Convection Oven at 350° F for an hour . If you don’t have that option then insert two racks in your baking oven.Put boiling water in an oven safe tray in the lower and your chicken in the upper rack and bake at 355° F for an hour or until the chicken is cooked through.Then in the end broil on high for about 3 minutes , keeping a close eye , until the Chicken is nice and gloriously brown in color.
Alternatively the chicken can be cooked on the stove. Put the pieces in a large flat and heavy bottomed pot, pour a little Oil, arrange the pieces flat and turn the heat on its highest setting , once brown , flip and repeat. Now turn the heat setting to low and pour 1/2 a cup of hot water , cover and let it cook for 40 to 50 minutes or until completely cooked through.
Serve with pickled Onions, Raita and Naan for the ultimate feast.
Pro Tip:
To check Chicken if you don’t have a kitchen thermometer , just insert a sharp knife in the thickest part of the pieces . If the knife goes in smoothly, the chicken is done.Chicken breasts tend to dry quickly so you may need to take them out ten minutes earlier.