Tandoori chicken is a staple of Indian cuisine, renowned for its rich and spicy flavors. Traditionally cooked in a clay oven called a "tandoor," this recipe can easily be adapted for a conventional oven and is completely gluten-free. It pairs perfectly with Pulao rice with raisins and walnuts .
Ingredients
Preparation
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Preparing the marinade:
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In a large bowl, combine the yogurt, lemon juice, oil, garlic, ginger, and all the spices (tandoori powder, cumin, paprika, turmeric, chili, salt, and pepper). Whisk until you have a smooth marinade.
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Marinate the chicken:
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Make shallow incisions in the chicken thighs to allow the marinade to penetrate better. Then, submerge them in the marinade, ensuring each piece is well coated. Cover and let them marinate in the refrigerator for at least 4 hours, or ideally overnight for more intense flavors.
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Cooking :
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Preheat your oven to 200°C (400°F). Place the chicken thighs on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, turning halfway through to ensure even browning. For extra crispy skin, broil for 3 to 5 minutes at the end.
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Finishing and service:
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Serve your tandoori chicken with fresh coriander leaves as a garnish. This dish pairs perfectly with plain basmati rice or a fresh salad to balance the spicy flavors.
