Tandoori Chicken

Tandoori Chicken – the best homemade oven-baked tandoori chicken recipe ever!
Tender, moist, juicy and a zillion times better than Indian buffets!

Who loves Indian buffets? I am sure many of you do. How can anyone resist an all-you-can-eat spread of scrumptious Indian food of Tandoori chicken, chicken tikka masala, butter chicken, naan, samosa and so much more. Now, let’s not forget that we can down the food with the ever so creamy, rich, sweet and exotic Mango Lassi. I am in food heaven whenever I have Sunday Indian buffet.

Tandoori Chicken Recipe

Serves 3 | Prep Time: 15 Mins | Marinade Time: 2 Hrs | Cook Time: 40 Mins

Ingredients:

1 lb chicken legs
Oil, for basting
1 lime, cut into wedges

Marinade:

1/2 cup Greek yogurt
1 teaspoon finely minced ginger
1 teaspoon finely minced garlic
1/2 teaspoon Garam Masala
1/4 teaspoon cayenne pepper
2 tablespoons lime juice
1 tablespoons oil
1 1/2 teaspoons salt or to taste
1/4 teaspoon turmeric powder
Red coloring, optional

Method:

Clean and pat dry the chicken with paper towels.

Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the chicken to the Marinade and marinate for at least 2 hours, or best 4 hours.

Preheat the oven to 400°F. Line the baking sheet with aluminum foil and place a wire rack over it. Place the chicken on the wire rack. Bake for 20 minutes, then turn the chicken over and bake for another 20 minutes. Using a small brush, baste both surfaces of the chicken with the oil a couple of times during baking. Broil the chicken for 1 minute or until the skin is slightly charred. Remove from the oven and serve immediately with lime wedges.

http://rasamalaysia.com/tandoori-chicken/2/