Chicken Tandoori in Oven

Tandoori chicken gets its name from the bell-shaped tandoor clay oven, which is also used to make naan, or Indian flatbread.

Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices, and the meat is slashed to the bone in several places, allowing the marinade to penetrate more effectively and the chicken to cook more quickly.

The key to tandoori chicken is to use bone-in thighs and legs, as they have sufficient fat to remain moist under the grill’s heat. We don’t recommend this dish with chicken breasts, as they tend to dry out too easily. The pieces should be skinless.

You don’t need a tandoor oven to make tandoori chicken!. You can cook it over a grill or just in an oven with a broiler.

Ingredients

Chicken thigh -4
Chilli powder – 3 tsp
Lemon or lime – ½
Cumin powder – 1tsp
Turmeric powder – ¼ tsp
Solid yogurt/curd – 4tsp
Coriander powder – 1tsp
Black Pepper powder – ½ tsp
Ginger garlic paste – 1tsp
Methi leaves powder or dry methi leaves – 1tsp
Salt for taste
Vegetable oil – 2tsp
Red color

Steps

Wash the chicken thighs clean.

Make slits on the chicken thigh flush.

Make a mixer by adding 1 tsp of chilli powder little lime juice in a bowl.

Apply this mixture on chicken slits with your hand, in such a way that chili goes inside. After applying, the chicken will look like the snap.

Leave this chicken for 20 minutes.

Now add the remaining chili powder, the rest of the lime juice, cumin powder, coriander powder, pepper powder, turmeric powder, yogurt, ginger garlic paste, Methi leaves powder, salt, red color, and oil in a bowl, mix it.

After twenty minutes, apply this marinade to the chicken thighs and keep them for another 10 minutes.

Now these chickens are ready to broil.

Preheat the oven to 400°F. Once the oven is hot, arrange a chicken thigh on an aluminum foil. Wrap aluminum foil around the edges in such a way that the excess water from the chicken will not drip down.