Baked Chicken Tandoori

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

This is an easy baked Tandoori Chicken recipe for everyone who happens not to have a tandoor sitting in the middle of your kitchen! Made with accessible ingredients from scratch, chicken is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.

Although Tandoori Chicken is Indian cuisine, it has become the perennial Malaysian favorite that has assimilated into the food culture of all Malaysian with diverse backgrounds. There are so many people hooked onto tandoori chicken once they tried it. The flavor is the magical symphony of spices interplay with each other that tantalizing all senses.

INGREDIENTS 

1 kg chicken (you can use any pieces of your choice drumsticks, boneless,breast halves, leg quarters etc)

1 tbsp oil

Grind 

1-1½ cup yogurt
½ lemon juice

3 tbsp oil

½ tbsp garam masala
1 tsp ground black pepper
1½ tbsp chilli powder
1½ corriander powder
2 teaspoon ground cumin

2 inch ginger 
8-10 garlic cloves
salt to taste

Method

In a blender add all ingredients under Grind and blend it until fine. 

Take the chicken pieces and make a few random cuts on them and mix in the marinade till all pieces are smeared with the marinade. 

Let it marinate in the fridge for at least for 6 hours or overnight.

Preheat the oven to 220°C. 

After the oven is preheated, arrange the chicken pieces in the baking tray and cook for 20 mins.

After 20 mints of baking in the oven, remove the tray and baste the chicken with a little oil and turn it over. Cook for another 18 minutes.

The chicken should look slightly charred.

After 18 mins remove it from the oven and let it rest for 5 mins before serving. 

Serve it hot garnished with the onion rings and a few squeezes of lemon juice.

Enjoy!!!