Restaurant-Style Oven-Baked Tandoori Chicken
As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our completely unbiased review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.
As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our completely unbiased review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon ground cayenne pepper
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1 tablespoon finely minced garlic
- 1 teaspoon fresh coarse ground black pepper
- 1 cup plain yogurt (either whole or skim-milk)
- 1 tablespoon thai chili paste with garlic (optional but recommended!)
- 12 pieces chicken (6 pc drumsticks and 6 pc. boneless or b
- 3 slices of raw onions separated into rings, for a garnish
- 1/2 lemon cut into slices, for garnish
- Carbohydrate 1.45091462088162 g
- Cholesterol 0 mg
- Fat 0.163786709401709 g
- Fiber 0.531741872204908 g
- Protein 0.232765865391446 g
- Saturated Fat 0.022476311965812 g
- Serving Size 1 1 pcs chicken, 4 serving(s) (7g)
- Sodium 1.12359561967609 mg
- Sugar 0.919172748676712 g
- Trans Fat 0.0341906581196581 g
- Calories 6 calories
Step-by-step
- In a small mixing bowl, stir together the yogurt and lemon juice.
- Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
- Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag.
- Zip closed and knead the bags until the chicken is well-coated with marinade.
- Open bags slightly, squeeze out most of the air, and zip closed again.
- Refrigerate 12-24 hours.
- If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
- Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
- When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425.
- If you have a convection bake or convection roast cycle, use that.
- Place the chicken pieces on the rack so they are not touching.
- Empty what is left of the marinade into a bowl or measuring cup and touch up any empty spots on the chicken pieces with the marinade.
- Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!).
- Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs.
- If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
- NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
- Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
Restaurant-Style Oven-Baked Tandoori Chicken: A Home Cook's Delight
For years, I've been obsessed with the vibrant flavors of Indian cuisine. Tandoori chicken, in particular, held a special place in my heart, a dish I'd often enjoy at my favorite San Francisco restaurants. But the prices…let’s just say they weren't always budget-friendly. So, armed with my trusty cookbooks and a whole lot of experimentation, I embarked on a quest to recreate that authentic tandoori taste in my own kitchen. After many trials and errors (and some seriously delicious failures!), I finally perfected a recipe that even my most discerning friends—a group who’ve spent countless nights exploring San Francisco's Indian food scene—have declared the best they've ever tasted.
This recipe isn't just about replicating the taste; it's about the experience. It's about the anticipation of the rich, smoky aromas filling your kitchen as the chicken roasts. It's about the satisfying crunch of the slightly charred skin and the tender, juicy meat within. It's about the simple pleasure of creating something extraordinary from everyday ingredients. And best of all, it's surprisingly easy! No special equipment or years of culinary training are required. All you need is a little time, some readily available spices, and a willingness to let the magic happen.
The beauty of this recipe lies in its versatility. While I usually opt for a combination of drumsticks and thighs (six of each works perfectly), you can easily adapt it to your preferences. Chicken breasts, leg quarters—whatever your favorite cut might be, this marinade will work its wonders, infusing every bite with a delightful explosion of flavor. The marinade itself is a star, a potent blend of yogurt, lemon juice, and a symphony of aromatic spices that create a magical combination. The yogurt acts as a tenderizer, ensuring the chicken remains juicy and succulent, while the lemon juice adds a bright, tangy note that cuts through the richness of the spices. And the spices, oh, the spices! Each one plays its part, contributing to a flavor profile that is both complex and harmonious.
Beyond the wonderful taste, there's something wonderfully satisfying about making something from scratch. It connects us to the ingredients, to the process, and to a culinary tradition that spans continents and generations. It's a reminder that even the most impressive restaurant dishes can be replicated at home with a little love and a dash of creativity. So, gather your ingredients, put on some music, and get ready to embark on a culinary adventure. Trust me; this tandoori chicken is going to become a new family favorite, a dish worthy of any celebration, and a testament to the fact that sometimes, the most extraordinary things are born from simple beginnings. The aroma alone will transport you to a bustling Indian restaurant, and the taste? Well, let's just say it's a taste of paradise.
A Note on the Marinade: Don't rush the marinating process. Allowing the chicken to soak in the marinade for at least 12 hours, or even better, overnight, is crucial for developing those intense, vibrant flavors. The longer it marinates, the more intensely flavored the chicken becomes. It's a perfect make-ahead dish for busy weeknights or weekend gatherings.
Garnishing Your Masterpiece: Once the chicken is cooked to perfection, don't forget the final touch – the garnish! Simple onion rings and a squeeze of fresh lemon juice add a visually appealing and flavorful final touch, enhancing the dish’s presentation. This seemingly small detail elevates the dish from good to exceptional.
This recipe is more than just a dish; it's an experience. It's a culinary journey that starts with the preparation and ends with the joy of sharing a delicious meal with loved ones. So go ahead, unleash your inner chef and surprise everyone with your incredible tandoori chicken skills!
