Tandoori chicken is a signature dish of Indian cuisine, known for its rich and spicy flavors. Traditionally cooked in a terracotta oven called a “tandoor”, this recipe can easily be adapted to be cooked in a classic oven, while being 100% gluten-free. It will be perfectly accompanied by Indian Pulao rice with raisins and nuts .
Ingredients
Preparation
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Preparing the marinade:
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In a large bowl, mix the yogurt, lemon juice, oil, garlic, ginger, and all the spices (tandoori powder, cumin, paprika, turmeric, chili, salt and pepper). Whisk until you obtain a homogeneous marinade.
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Marinate the chicken:
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Make shallow cuts in the chicken thighs to allow the marinade to penetrate better. Then dip them into the marinade, making sure each piece is well coated. Cover and let sit 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. Arrange the chicken thighs on a baking sheet covered with parchment paper. Cook for 20 to 25 minutes, turning halfway through cooking to achieve a nice, even coloring. If you want even crispier skin, place under the broiler 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 for garnish. This dish goes perfectly with plain basmati rice or a fresh salad to balance the spicy flavors.
