Tandoori Chicken

I love Tandoori Chicken. It is so complex in flavor but it is all the right ones. The spices never compete with each other but complement each other so well. It is one of the dishes that I always get when we go out to eat at our favorite Indian restaurant.

I have created this recipe as close to the original dish, at our favorite restaurant, as possible. I have made so many variations of this dish and this one is the closest that I have gotten to their recipe. I like to serve this with turmeric rice and roasted/steamed vegetables.

INGREDIENTS:

Juice of 2 limes or 1 lemon
4 tbsp plain yogurt ( I use greek yogurt) do not use flavored yogurt
1 Jalapeno – seeded, cored, and diced
salt and pepper – to taste
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ginger
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/2 tsp cinnamon
1/4 tsp ground cloves
4 tbsp neutral oil – divided – I use avocado
4 of each – legs, thighs, breasts, and wings ( 2 whole chickens that have been separated)

DIRECTIONS:

1. In a bowl combine all of the ingredients except 2 tbsp oil and the chicken pieces. Whisk together until well combined.
2. Add the chicken to a large ziplock bag and pour over the marinade. Seal the bag making sure to release all of the air from the bag before completely sealing. Massage the mariade all over the chicken and chill over night or at least 8 hours.
3. When ready to cook, remove the chicken 30 minutes prior to cooking and let it come to room temperature.
4. In the meantime, preheat your oven to 450*. Line two baking sheet trays with parchment or a silicone mat.
5. When the oven is ready, place the chicken on the lined trays and drizzle with remaining oil. Be sure to evenly space them apart so they cook evenly. Bake for about 40 to 45 minutes or until a meat thermometer reaches 155*-160*. The temp will rise when removed from the oven and reach 170* during the resting process. This will make sure the chicken is not dry.
6. Place the chicken on a serving tray and garnish with cilantro or parsley.

• Some of the chicken will not take as long to cook as the chicken breasts will so just keep an eye on them and remove them when they are done.
• I like to cook the chicken until it reaches 155*-160* because the temp will rise drastically when they rest. This will help keep the chicken juicy and not dry. Most people cook the chicken to 165* and by the time it reaches your table it is way to dry because it over cooked. Just a little tip for you guys to help with your chicken not becoming way to dry. The chicken temp will rise between 10 to 15* while resting, so slightly undercooking (but not raw) the chicken 5 to 8* will keep the chicken from drying out. (This is how they do it at most resturaunts and the reason why their chicken is pretty dang good and juicy and is completely cooked through) Try it and if it you don’t like it then cook it to 165* and by the time it rests it will be between 175* to 180*.
• You can use boneless and skinless chicken if that is what you prefer. Cooking method still applies.
• It is your kitchen and your rules.