Tandoori Chicken
Tandoori chicken is one of my favourite dishes - flavour packed and with a delicious char on the outside. And it’s possible to replicate the flavours at home even without a tandoor! I’ve come to prefer this method from America’s Test Kitchen, which uses a two-part marination process for maximum flavour, followed by a low roast in the oven before broiling at maximum heat for some blackening.
Goes well with a serving of Pickled Red Onion and lime wedges!
TANDOORI CHICKEN
Adapted from America’s Test Kitchen
Serves 4
INGREDIENTS
2 tablespoons vegetable oil
2 tablespoons garlic paste
2 tablespoons ginger paste
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain yoghurt
4 tablespoons lime juice
1 lime, cut into wedges
2 teaspoons salt
1.5kg bone-in, skin-on chicken thighs and drumsticks
In a small pot, heat oil over medium heat. Add garlic and ginger paste, cooking until fragrant, about 1 minute.
Add garam masala, cumin and chili powder and continue to cook until fragrant, about 1 minute.
Divide the mixture into two medium bowls. To the first bowl, add lime juice, salt and chicken pieces. Massage mixture into chicken until event coated, then let stand for 30 minutes.
To the second bowl. Add yoghurt and lime juice to one of the bowls, stir and set aside. After 30 minutes, transfer chicken pieces from the first bowl to the second bowl. Coat chicken pieces evenly with yoghurt masala mixture. Cover and place in the fridge to marinade overnight.
Preheat oven to 160C. Transfer chicken pieces to a rimmed baking sheet with wire rack. Bake chicken until cooking through, about 16-25 minutes.
Turn the oven to the broiler mode and allow the chicken to char, about 5-10 minutes.
Serve with pickled red onion slices and lime wedges.
