A few weeks ago my cousins and I had a small get together. We decided to do one dish/potluck dinner. And I decided to bake Tandoori chicken. I thought it was a good opportunity to show my readers a new recipe. So here it goes, I hope you like it and please share, comment and tag me in photos if you decide to recreate this yummy recipe!
1 whole chicken (about 3-4 pounds)
1 tablespoon tomato paste
4 tablespoon yogurt
4 tablespoon coriander with stems
2-3 green chilies
Juice of 2 lemons (approximately 5-6 tablespoons)
2 tablespoon oil
2 teaspoon red chili powder
1/2 teaspoon cumin powder/seeds (it going to get blended either way)
1/2 teaspoon turmeric powder
1 tablespoon garlic paste**
1 tablespoon ginger paste**
2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon tandoori masala
1 inch of ginger
2-3 pieces of garlic cloves
Coriander stems and leaves
2 cups of water
2 tablespoons of oil
Any types of vegetables (I used carrots, potatoes, and broccoli)
Step one: Wash and clean the chicken (you can leave the skin on if you want). put it aside and let it dry while you work on the marinade.
Step two: Blend all the marinade ingredients until it turns into an orange looking paste.
Step three: Smear it all over the chicken. Use your fingers and make sure you get it into every nook and cranny (if you choose to keep the skin on, run your fingers between the flesh and the skin and gently create a gap. Rub marinade in there and make sure you get it everywhere). Make sure you rub some marinade in the cavity as well.
Step four: With some kitchen, twine tie the legs together (I didn’t do this but it makes it easier if you do). Put the chicken into a bowl with the remainder of the marinade, cover it with some plastic wrap and refrigerate for at least 6 hours or overnight.
Step five: Remove the chicken from the fridge an hour before baking. Chop 1 onion, an inch of ginger and 2-3 cloves of garlic. Placed them into the baking dish. Squeeze 1 lemon into the baking dish and throw in the peels as well. Also, put some coriander stems and leaves if you have any left and pour 2 cups of water into the dish.
Step six: Preheat the oven to 430 F. Place the roasting rack on the baking dish. Place the chicken breast-side down on the rack. Drizzle 2 tablespoons of oil all over the chicken and bake chicken for 30 minutes
Step seven: Reduce the temperature to 360 F and turn the chicken over so breast side is now up. Remove the onion, ginger, garlic and lemon peels but leave the water and replace it with your favorite vegetables. Bake again for another 30-35.
*TIP: If you plan on using potatoes, marinate it with the leftover marinade for some more flavor.
Step eight: Check if the chicken is ready. If you’re using a meat thermometer, it should read about 350 F when poked in the thigh meat. Remove the chicken and place it on a plate (I left mine in the baking dish and just removed the roasting rack). Cover loosely with a foil and let it rest for about 10 minutes.
Step nine: serve it with some Chutney or your favorite sauce and enjoy!
*TIP: If you decide to make double, besides doubling the recipe just do one and a half recipe so you won’t have so much marinade leftover!
That’s all for now. Until next time
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