Tandoori chicken is one of my favorite dishes, known for its flavor-packed goodness and delicious charred exterior. You might think such a combination can only be enjoyed at restaurants, but the great news is that you can replicate these authentic flavours at home, even without a traditional tandoor oven! In this video, I've come to prefer the America's Test Kitchen method to approximate the taste of authentic Tandoori Chicken: using a two-part marination process to achieve maximum flavour in the chicken, followed by approximating the char effects of a tandoor oven using your regular oven at home.
00:00 Intro
00:42 Two-part Marinade
02:46 Cooking the Chicken
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TANDOORI CHICKEN AT HOME
Adapted from America's Test Kitchen
INGREDIENTS
2 tablespoons vegetable oil
2 tablespoons garlic paste
2 tablespoons ginger paste
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain yoghurt
4 tablespoons lime juice
1 lime, cut into wedges
2 teaspoons salt
1.5kg bone-in, skin-on chicken thighs and drumsticks
In a small pot, heat oil over medium heat. Add garlic and ginger paste, cooking until fragrant, about 1 minute.
Add garam masala, cumin and chili powder and continue to cook until fragrant, about 1 minute.
Divide the mixture into two medium bowls. To the first bowl, add lime juice, salt and chicken pieces. Massage mixture into chicken until event coated, then let stand for 30 minutes.
To the second bowl. Add yoghurt and lime juice to one of the bowls, stir and set aside. After 30 minutes, transfer chicken pieces from the first bowl to the second bowl. Coat chicken pieces evenly with yoghurt masala mixture. Cover and place in the fridge to marinade overnight.
Preheat oven to 160C. Transfer chicken pieces to a rimmed baking sheet with wire rack. Bake chicken until cooking through, about 16-25 minutes.
Turn the oven to the broiler mode and allow the chicken to char, about 5-10 minutes.
Serve with pickled red onion slices and lime wedges.
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