Restaurant-Style Oven-Baked Tandoori Chicken
As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our completely unbiased review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.
As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our completely unbiased review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon ground cayenne pepper
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1 tablespoon finely minced garlic
- 1 teaspoon fresh coarse ground black pepper
- 1 cup plain yogurt (either whole or skim-milk)
- 1 tablespoon thai chili paste with garlic (optional but recommended!)
- 3 slices of raw onions separated into rings, for a garnish
- 1/2 lemon cut into slices, for garnish
- 12 pieces chicken (6 pc drumsticks and 6 pc. boneless or
- Carbohydrate 1.45091462088162 g
- Cholesterol 0 mg
- Fat 0.163786709401709 g
- Fiber 0.531741872204908 g
- Protein 0.232765865391446 g
- Saturated Fat 0.022476311965812 g
- Serving Size 1 1 pcs chicken, 4 serving(s) (7g)
- Sodium 1.12359561967609 mg
- Sugar 0.919172748676712 g
- Trans Fat 0.0341906581196581 g
- Calories 6 calories
Step-by-step
- In a small mixing bowl stir together the yogurt and lemon juice. Add the spices, minced garlic and chili paste and whisk until you have a smooth thick marinade.
- Put 6 pieces of the chicken in each of two zip-lock bags and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air and zip closed again. Refrigerate 12-24 hours. If serving this for dinner I usually make the marinade and start the chicken soaking the evening before.
- Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
- When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken and pre-heat your oven to 425. If you have a convection bake or convection roast cycle use that.
- Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any empty spots on the chicken pieces with the marinade.
- Once the oven is hot put the pan with the chicken in the oven and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time then roast for another 10 to 15 minutes or until slightly charred on the second side but no more than 15 minutes for legs and thighs. If you are cooking breasts poke one with a skewer to make sure the juices run clear.
- NOW TURN THE OVEN OFF and let the chicken rest in the closed oven for 20-30 minutes more (not critical but NO PEEKING!).
- Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon and enjoy!
- See if you don't agree this is as good as any authentic Tandoori chicken you've ever tried!
My Secret to Restaurant-Quality Tandoori Chicken at Home
For years, I've been obsessed with the vibrant flavors of Indian cuisine. Tandoori chicken, in particular, has always held a special place in my heart. That smoky char, the tender, juicy meat infused with aromatic spices...it's simply irresistible. But let's be honest, finding truly authentic tandoori chicken that meets my standards can be a challenge. Many restaurants either cut corners on ingredients or fail to capture that signature smoky depth of flavor. So, I embarked on a culinary quest, experimenting in my kitchen until I perfected a recipe that rivals, and some might even say surpasses, the best Indian restaurants in town. This isn't just a recipe; it's a journey, a testament to the power of patience and a love for good food.
The magic lies in the marinade. It's the heart and soul of this dish, where the delicate balance of spices comes to life. I've spent countless hours tweaking the proportions, searching for that perfect harmony of heat, sweetness, and tang. The result is a marinade so flavorful, it'll transform even the most ordinary chicken into a culinary masterpiece. Imagine juicy, tender chicken, beautifully charred on the outside yet perfectly moist on the inside, each bite bursting with an explosion of aromatic spices. This isn't just dinner; it's an experience, a culinary adventure that will transport you straight to the bustling streets of India.
But the beauty of this recipe extends beyond its incredible taste. It’s also incredibly versatile. I've adapted it to suit different occasions, from intimate dinners with friends to larger gatherings with family. Whether you're using chicken drumsticks, thighs, or breasts, this recipe delivers consistently delicious results. The process itself is surprisingly simple, requiring minimal effort yet yielding maximum rewards. The long marinating time allows the spices to penetrate deep into the meat, creating an unforgettable flavor profile. And the oven-baking method makes it accessible to everyone, regardless of whether or not you own a tandoor oven.
This recipe is more than just a collection of ingredients and instructions; it's a reflection of my passion for cooking, my dedication to creating authentic flavors, and my desire to share my culinary adventures with you. It’s a testament to the fact that even the most complex dishes can be recreated at home with a little patience and a whole lot of love. So grab your apron, gather your ingredients, and prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Trust me, this isn't just dinner; it’s an experience.
Beyond the Recipe: A Culinary Journey
This recipe isn't just about making delicious tandoori chicken; it's about the journey of discovery. It's about experimenting with spices, learning about different flavor profiles, and understanding the nuances of cooking. It's about taking the time to properly marinate the chicken, allowing the flavors to meld and deepen. It's about the satisfaction of creating something delicious from scratch, something that will impress your friends and family.
Cooking, for me, is a form of self-expression. It's a way to share my love and passion with others. And this tandoori chicken recipe is a perfect example of that. It's a dish that's both delicious and meaningful, a dish that tells a story. It's a story of exploration, of experimentation, and ultimately, of success. And it's a story I'm excited to share with you.
So, try this recipe. Embrace the process. And most importantly, enjoy the delicious results. You might just discover a newfound passion for Indian cooking, too. Happy cooking!
