Life’n'Such - To Good friends, good food and a good life!

I made the best Tandoori Chicken recipe!

I am such a showoff, aren’t I? But, I finally got it right!!! After years and years of trial and errors; and believe me, a lot of errors, I finally did it!

Tandoori chicken, its either good or just bad. There is no in between. Finally I understood how to cook it perfectly! I had used aunty Sarah’s recipe, and tips from Fauzia, and a little variation of my own. I also had a food critic, so incase you need proof, I can give you his reference
Ingredients:

10-12 chicken pieces legs/thighs
Shan tandoori Masala, 2-3 tsp
Cajun Spice blend 2-3 tsp
salt,
yoghurt about 3 tbsp
ginger paste 1 tsp
garlic paste 1 1/2 tsp
tomato sauce about 2 tbsp
lemon juice about 1 tbsp
2 tbsp oil

Method:

Mix all the above ingredients, and let the chicken marinade at least about 4 hours.

Now for baking, I used a metal tray, lined it with aluminum foil (for easy clean up) and also sprayed the foil with non-stick oil spray (so that the pieces dont get stuck to the foil)

Arrange the pieces on the tray in 1 layer. Keep a foil over it, dont cover it completely.

The trick it to bake it correctly. I asked Fauzia how she does it.

Bake at 375 deg F for about 30 minutes. At this point, remove your tray, you will probably have clear liquid in your tray. Drain as much as you can carefully. Again bake at 350 deg F for about 20 minutes more, then take off the top foil, turn down the temperature to 300 deg F, and leave the tray in the oven for about 30 minutes. This will make the pieces crunchy.

Voila! You will have near perfect tandoori chicken, without a tandoor (traditional oven used for making tandoori)

July 9th, 2007