Recipe: Tandoori style baked chicken

I know, most other people would call it ‘Tandoori Chicken’ or ‘Chicken Tikka’ or some such. But the fact is, I’m not actually using a tandoori oven. I’m using the oven in my kitchen, and so it’s only a tandoori-style chicken. Anyway, here goes.

  • Cut the chicken into fairly large pieces (as an estimate, ‘proper’ tandoori chicken often involves leg quarters).
  • Make a marinade out of yogurt, ginger and garlic paste, cumin powder, coriander powder, garam masala, red chilli powder, salt and bit of sugar. Mix well, and coat the chicken pieces thoroughly. Let the marinated chicken sit for a half hour.
  • You’ll need a baking tray of sorts. It needs to have a flat bottom, and it needs to be large enough to accomodate your chicken pieces. I often use the disposable aluminum cookie baking sheets!
  • Use a little bit of cooking oil (a teaspoon is more than enough) to coat the bottom of the baking tray. This is to ensure that the chicken pieces don’t stick to the bottom on the tray!
  • Arrange the chicken pieces on the tray. Make sure the pieces don’t end up one on top of another.
  • Use excess marinade to coat the chicken pieces. However, make sure that there isn’t too much excess marinade in the baking tray. Otherwise, you’ll end up with a watery tray by the time you’re done cooking, and the tandoori effect won’t appear.
  • Bake at 350F for about 45-50 minutes. Chicken should be fully cooked; please check before removing from the oven.
  • Remove chichen pieces from the oven. If there’s a bit of gravy remaining in the baking tray, you can use this as a glazing over the chicken pieces. If the gravy is too watery, let it stay inside the oven for a few more minutes until it thickens.

Your tandoori style chicken is ready!

Note that instead of cumin, coriander, garam masala, etc, you can certainly use other spice mixtures. Whatever flavour you want to have in your chicken, can be used as a spice. So can some herbs (basil, parsley). Experiment!

And Bon Appetit.Image

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