This is probably the 4th time I’ve tried to make Tandoori Chicken (hence it being the 4th version) each time slightly different and I’m never satisfied. I think this recipe came the closest to the restaurants and prepackaged mixes out there. I will most likely tweak this recipe and post an updated version.

I usually cook this on the grill, but the freaky weather forced me to use the oven. I must say that it was loads easier, especially when I can watch the chicken without opening the lid. But the dish lacked that essential bbq scent and flavor.

Those complaints aside, this still produced a juicy flavorful chicken. It’s just not painted that alarming shade of red which I’ve always been suspicious of.

Ingredients

• 1 whole Chicken (skinned, quartered, & lightly scored)
• 2 tsp Olive Oil
• 4 tbsp Tandoori Masala (see below for recipe)
• 1 cup Plain Yogurt (it’s recommended to use a thick yogurt, but I like nonfat)
• juice of 1/2 Lemon
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• 1/2 cup chopped Cilantro

Method

Tandoori Masala:

• 3 tbsp ground Coriander
• 2 tbsp ground Cumin
• 2 tbsp Chili Powder
• 1 tsp ground Turmeric
• 1 tbsp ground Black Pepper
• 1/2 tsp Methi Powder
• 1 tsp Garam Masala

Mix all the ingredients together. Any excess can be stored in an air-tight container for a few months.

Clockwise from the top: turmeric, coriander, cumin, methi, garam masala, black pepper.
Center: chili powder

Marinade: In a large bowl mix Olive Oil, Tandoori Masala, Yogurt, Lemon, Garlic, Ginger, & Cilantro.

Place the Chicken into a gallon sized bag. Then pour the marinade in. Massage the marinade around so that it gets into all the nooks and crannies of the chicken. Refrigerate for at least 12 hrs. I left it for 3 days (my schedule suddenly got busy).

Preheat oven to 370 degrees. Bake chicken for 20 – 25 min. on a lightly oiled tray. I left the chicken in the oven while I turned on the broiler. Once the broiler was good and hot, I moved the tray to the top rack and left it under the broiler for 5 min. You can leave it there longer if you like more char, but don’t let it burn!

Serve with basmati rice. I made Kichari and added some avocado. If you haven’t tried this combo, what are you waiting for? It’s amazing!