AuthordanieldiverTandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.
Chicken thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.
You don't need a tandoor oven to make tandoori chicken!. You can cook it in a hot oven. Of course should you prefer you can use skinless chicken breast though it will not be as tender and juicy as the thighs.
Mix all the ingredients for the marinade together. Make three diagonal scores across each chicken thigh to help the marinade really penetrate the chicken. Add the thighs to a roasting tin and pour over the marinade, massage the marinade into the chicken flesh and skin. Cover with cling film and refrigerate for minimum of 1 hour or up to a day ahead.
Remove the chicken from the fridge and allow to come to room temperature whilst you heat the oven to 200°C / 180°C fan. Cook for 1 hour until the skin is crispy and scorched and the chicken thighs cooked through. Scatter with chopped coriander and serve with lemon segments and rice.
Ingredients
Directions
Mix all the ingredients for the marinade together. Make three diagonal scores across each chicken thigh to help the marinade really penetrate the chicken. Add the thighs to a roasting tin and pour over the marinade, massage the marinade into the chicken flesh and skin. Cover with cling film and refrigerate for minimum of 1 hour or up to a day ahead.
Remove the chicken from the fridge and allow to come to room temperature whilst you heat the oven to 200°C / 180°C fan. Cook for 1 hour until the skin is crispy and scorched and the chicken thighs cooked through. Scatter with chopped coriander and serve with lemon segments and rice.