So this is Part 2 to my Indian meal with Dmitry (refer to first post here). Picture this, I was frantically trying to finish and plate all the food (I was aiming to serve lunch at 12pm and it was already gearing closer to 1pm), Orion was STILL NOT HOME! I had given him specific instructions to be home at early 12ish so the food could be served hot and if he was on schedule, I would have sent him to pick up some naan. But alas, there was no time for that as by the time I finally got a hold of him it was nearing 12:45 and he wouldn’t be home till 1pm. SIGH. Plain white jasmine rice would have to do, it was all I had on hand.
He did manage to redeem himself somewhat though. As he walked in, his first comment was “wow, it smells like an Indian restaurant in this house”! Lol! I’ll take that as a compliment given I know how much the boy likes his Indian food! All my sautéing and spicing paid off! What he did not immediately see was the two trays of tandoori chicken resting in the oven. The main event of the meal. Ten spicy, juicy pieces of chicken thighs glistening in its own juices waiting to be consumed. Seriously guys, this is one of the best chicken recipes I have ever found. It’s so simple and the best part is, it requires a 30 minute resting period, so you have 30 minutes to pull all your sides together before you serve!
Oven Baked Tandoori Chicken
- 1 cup plain yogurt (I used 0% greek yogurt)
- 1 tablespoon lemon juice
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- 1 teaspoon ginger
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 tablespoon finely minced garlic
- 1 tablespoon thai chili paste with garlic (optional)
- 12 pieces of chicken (I used 10 pieces of chicken thighs)
- lemon wedges and onion slices for garnish
- Combine all the ingredients other than the last two items (chicken, lemon wedges and onion slices) in a bowl and whisk until all combined.
- Separate the marinade into two ziplock bags and place half the chicken into each bag.
- Seal the ziplock bag and massage the marinade into the chicken.
- Let the chicken sit overnight in the fridge.
- When you are ready to cook the chicken, preheat your oven to 425 degrees F.
- Line your roasting tray with aluminium foil and place a roast rack on top.*
- Place chicken on the roasting rack so that the pieces aren’t touching.
- Bake for 30 minutes. Turn the chicken pieces after 30 minutes and return into oven to bake for an additional 15 minutes.
- After 15 minutes, turn off the oven. However, DO NOT open the oven for at least 20 to 30 minutes. Let the chicken rest in the oven. This resting time also allows the skin to dry and crisp up, it’s delicious. Again, DO NOT open the oven for 20 to 30 minutes.
- After the chicken is done resting, serve and garnish with lemon wedges and onion slices. Voila! You have successfully made tandoori chicken!
*I didn’t have a roasting rack so I placed my chicken directly on the tray. The chicken was still delicious with the bottoms a bit wetter than if would have been had the pieces been elevated on a roasting rack.
I hope you all try this recipe, it is sooo good and the chicken comes out super juicy! Happy cooking! – J