Tandoori Chicken 

So we watched the Great American Solar Eclipse yesterday. It was really something – even though we only got to see a partial eclipse here in NYC. Admittedly, it did pale a little in comparison to the total eclipse I saw in India, back in 1995. Why do I feel like I can hear my son remind me that it was “last century”!?!

Anyway, back to what I ended up making. Tandoori Chicken!!! How I love a good tandoori chicken!!! This recipe incorporates some of the most commonly used Indian spices to create a succulent, tender and delicious roast chicken. The spice mix can easily be used with any other protein and even some cottage cheese or vegetables. But do be aware, ideally you would like to marinate the protein overnight, but should you need to, a few hours in the fridge could also do the trick. So go ahead and enjoy and if you like it (or don’t), leave me a comment below.

  • A whole chicken (around 3-4 lbs)
  • 2 tbsp corriander powder
  • 1 tbsp garam masala
  • Pinch of turmeric powder
  • 1 tbsp dried fenugreek aka methi
  • 4 tbsp ginger-garlic paste
  • 1 lime, halved
  • 4 tbsp olive oil
  • 1 tbsp salt
  • 1 or 2 spicy Indian green chili (optional)
  • Chopped cilantro for garnish
  1. Lay the chicken flat on the working surface and pat it dry with paper towels.
  2. Make 5-6 diagonal slits all over the chicken.
  3. In a bowl combine all the spices powders including salt, and mix well and set aside.
  4. Rub the chicken with some olive oil all over. Make sure to put some oil under the skin.
  5. Next, massage the entire chicken with the spice mix, making sure to evenly coat the entire surface of the bird, and then getting under the skin, as well as in the slits as well. (Note: The more time you spend doing this the better the flavor is going to be).
  6. Squeeze the lime juice all over the chicken and rub it in evenly.
  7. Pack up the marinated chicken in a large and deep covered container, close the lid tightly, and place in the fridge – ideally overnight so that the marinade penetrates all the way into the chicken. (Note: If you are in a hurry, you could allow the chicken to marinate at least an hour before proceeding with the following steps).
  8. When you are ready the next day, bring out the chicken and let it come to room temperature (around 45 minutes)
  9. In the meanwhile, preheat your oven to 375°F.
  10. Grease a baking dish with oil liberally, and gently place the chicken into the dish and place it in the middle of the oven to bake for around 45 minutes or so or till the internal temperature reaches 165 to 170 degrees.
  11. Baste with marinade juices every 15 minutes or so.
  12. When the chicken is done, remove it from oven and let it cool for 10 to 15 minutes.
  13. Garnish with cilantro and serve.
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