Mouth watering traditional Indian Tandoori Chicken is packed full of amazing Indian flavors! Serve it over basmati white rice and garnish with some chopped green onions or cilantro.
INGREDIENTS
Servings: 4
Boneless skinless chicken breasts OR large chicken thighs
4
Salt
1 tsp.
Lemon, juiced
1
Plain yogurt
1 1/4 cups
Garlic, minced
1/2 1 clove
Grated fresh ginger root
1 tsp.
Garam masala
2 tsp.
Cayenne pepper
1 tsp.
Yellow food coloring
1 tsp.
Red food coloring
1 tsp.
Finely chopped cilantro
2 tsp.
Lemon, cut into wedges
1
DIRECTIONS
- Make incisions in chicken lengthwise. Put in a shallow dish. Sprinkle both sides with salt and drizzle with lemon juice. Set aside for 20 minutes.
- In a bowl, mix together until smooth yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix in yellow and red food coloring. Cover chicken with the mixture. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat oven to 425° F/ 220° C/Gas Mark 7. Remove chicken at least half an hour before baking for the meat to reach room temperature. Bake chicken for 35 minutes or longer, depending on the thickness of your chicken until juices run clear. Set oven to broil for another 3-5 minutes to slightly char the edges of the chicken.
- Garnish with cilantro and lemon wedges.
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