I love Indian food and just recently went to an Indian restaurant with my husband. He really enjoyed the tandoori chicken there and I thought I’d attempt to make it home. Now obviously making it at home will never turn out as it does in restaurants, because I don’t have the right oven, but this recipe which I found here, with a couple changes of my own,Â turned out quite good . You get all the right smells of the Indian flavors as you bake the chicken, which I just love.
Tandoori chicken is traditionally made in a Tandoor oven which is a clay oven, but it can also be grilled. It gets its nice color from spices like red chili powder, or cayenne pepper. If you want it to be a more yellow color then turmeric is used.
This recipe uses ingredients like garam masala, chili powder, cumin and coriander. If you do not have these spices, they can be found at your local grocery store.
Here’s how you make this.
I decided to use skinless chicken breasts, but if you go in an Indian restaurant, they’ll pretty much use the entire chicken, but you’ll see a lot of drumsticks. Clean the chicken and pat it dry then cut it in medium size pieces and cut deep slits into the chicken breasts. In a small bowl, mix all the wet rub ingredients together to form a paste.
Smear the rub in between the slits and if there is any left over, rub it over the entire chicken breasts.
In a medium size bowl, whisk together all the marinade ingredients. Since Tandoori chicken is usually red, I used a few drops of liquid red food coloring, however this is optional and the more food coloring you use the more red color you’ll get, I only used a couple drops.
Place the chicken in the bowl with marinade and mix well, making sure each chicken breasts is fully coated.
Cover the bowl with plastic wrap and refrigerate for a couple hours. After a couple hours you can start preheating your oven to 400 F degrees.Â Line a baking sheet with aluminum foil and over it, place a grill rack. Place the chicken breasts over the grill rack leaving a bit of space in between each piece.Â Bake the chicken for 30 minutes, and after 15 minutes brush some butter over each piece. After the first 30 minutes, turn the chicken pieces over and bake for another 30 minutes, again brushing the meat with butter after 15 minutes. To serve,Â garnish with lemon slices and chopped green onions.
Trust me, you’ll want the lemon slices, and make sure you squeeze them over the chicken, it will be so much better. Although chicken breast can be so dry if not cooked properly, this chicken breast turned out moist and full of flavor. One other thing I should mention is that almost it may seem like there’s a lot of chili powder in this recipe, the chicken did not turn out spicy at all, very mild, so if you prefer it a bit spicier, then add some more.