I love tandoori chicken. It’s been a rainy few days and the thought of some tandoori chicken just made my mouth water. So with a little help from the internet and putting a little spin of my own, I came up with this recipe. Now the trick in this recipe is allowing a longer period to marinate for the flavors to truly get into the meat. But of course, you could also use the same recipe and make tandoori paneer if you preferred to make a vegetarian version. Just make sure if you are doing a non vegetarian protein, you get a nice wear on the meat.
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp paprika
1 tsp coriander powder
2 tbsp lemon juice
1/2 tsp chaat masala (available in Indian grocery stores), optional
Salt, to taste
Pepper, to taste
1-1⁄2 lbs bone-in split chicken breast
2 tbsp chopped cilantro, for garnish
In the meanwhile, combine the yogurt, ginger, garlic, paprika, chaat masala, coriander, half the lime juice and some salt and pepper in a large bowl.
Using a sharp knife, make slits in the chicken.
Generously rub the chicken with the yogurt mixture, making sure to put some of the mixture in the slits.
Put the marinated chicken into an oven safe dish and allow it to marinate anywhere from 10-60 minutes, as time allows.
When you are ready to cook the chicken, preheat the oven to 375°F.
Put the oven safe dish into the oven and bake for 45-60 minutes until the chicken is no longer pink or an instant-read thermometer inserted in the thickest part reads 165°F.