Ingredients
- ▢3 pound chicken (such as breasts, thighs or drumsticks)
- ▢3 tablespoons butter (unsalted, melted, for brushing)
Wet Rub
- ▢1¼ teaspoon chili powder
- ▢1 teaspoon paprika
- ▢2 teaspoon lemon juice (freshly squeezed)
- ▢¼ teaspoon salt
Marinade
- ▢½ cup yogurt (plain, such as Greek yogurt)
- ▢2 cloves garlic (minced)
- ▢1 teaspoon ginger (minced)
- ▢2 teaspoons chili powder
- ▢½ teaspoon pepper (freshly ground)
- ▢1 teaspoon garam masala
- ▢1 teaspoon coriander powder
- ▢½ teaspoon cumin powder
- ▢3 tablespoons lemon juice (freshly squeezed)
- ▢4 tablespoons olive oil
- ▢1 teaspoon salt
- ▢2 drops red gel food coloring (optional)
Instructions
- Prepare the chicken: Clean the chicken and pat it dry. If using chicken breasts cut them in half. Using a knife, cut deep slits into the chicken.
- Apply wet rub: 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.
- Prepare marinade: In a medium size bowl, whisk together all the marinade ingredients. Place the chicken in the bowl with marinade and mix well, making sure each chicken breasts is fully coated.
- Marinate chicken: Cover the bowl with plastic wrap and refrigerate for a couple hours.
- Preheat oven and baking sheet: Preheat your oven to 400℉. 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.
- Bake: Bake the chicken for 30 minutes. 15 minutes in, brush some butter over each piece. After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes.
- Garnish with lemon slices, parsley and serve.
Notes
- As with most dishes, this tandoori chicken should be enjoyed as soon as it’s cooked. However if you have leftover chicken, store it in airtight containers in the refrigerator for 3 to 4 days.
- You can also freeze the chicken also stored in airtight containers and it could last up to 4 months in the freezer.
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