We bake tandoori chicken when we expect a lot of people. This recipe has never failed us and saved us much time, trouble and money. Remember: marinate the meat a day before. This recipe is for 5 pounds chicken thighs and drumsticks, skin on.
For the marinade:
- 2 cups plain yogurt
- 2 inch grated ginger
- 4 cloves garlic, minced
- 1 tsp + red chili
- 3 tsp Rajah tandoori spice mix
- garam masala (optional)
- juice of ½ lime or lemon
- 3 tsp salt
Prepare chicken pieces by trimming off excess fat pockets. In a large bowl, stir all the ingredients together for the yogurt marinade. The marinade will turn an orange color.
Mix up the chicken well with the marinade so that everything gets covered. Let the chicken rest in refrigerator for at least 8 hours. Stir chicken pieces at least once.
Line two baking sheets with nonstick aluminum foil. Distribute the chicken pieces evenly over the baking sheets and bake on the middle/upper rack at 350 F for 60–75 minutes. Cooked on a grill, this chicken will taste even heartier. (Tandoori ovens are a little hard to come by.)
Serve the tandoori chicken with Basmati rice and yogurt rheita salad. Bon appetite!