Once in a while, I stumble upon a really good recipe.
This is one of them.
Okay, if you think about it, learning how to cook tandoori chicken from an ang moh chef is quite strange, but I think sometimes the recipes they come up with are the best because they are usually simplified, and really easy to follow. And the taste is pretty good too!
Don’t take my word for it though, try making this and let me know what you think!
To marinate the chicken, I first combined the yogurt, garlic, ginger, turmeric, paprika, garam masala and salt in a bowl.
I poured the marinade over the chicken, and mixed.
The chicken was placed in the fridge for a minimum of 3 hours. I like to leave it to marinate over night.
I lined a baking tray with foil (for easy cleaning later) and placed the chicken on the wire rack that had been sprayed with some cooking spray.
I found that if I pile more marinade on the chicken before I bake them, they actually become more tasty.
Once the chicken has turned brown, it is ready to eat.
A quick-fix solution for a busy mom. 🙂
- 2 cups full fat yogurt
- 6 minced cloves of garlic
- 1 knob grated frozen ginger
- 1 heaping spoonful turmeric
- 1 heaping spoonful paprika
- 2 heaping spoonfuls garam masala spice blend or curry powder
- Salt to taste
- 1kg chicken - I used drumsticks
- Cut the chicken into 10 pieces, if necessary.
- For the Tandoori marinade, mix the yogurt, garlic and spices in a large bowl. Season with salt and whisk well. Add the chicken pieces, refrigerate and marinate for at least hours or even overnight.
- Preheat your oven to its highest setting.
- Remove the chicken from the marinade and place on a rack set over a baking sheet. Roast in the oven until the chicken is cooked through, about 20 minutes.