Tandoori Chicken

Tandoori Chicken is a traditional Indian way of cooking chicken in a tandoor. Marinated in a tangy, flavorful yogurt based marinade, and cooked to perfection in a hot tandoor. Aside from amazing curries, delicious dahls, roti’s and naans; offerings from the tandoor were a requirement at Indian restaurants growing up. My father would take us to lunch on Sundays to the best Indian restaurants London had to offer. It was like stepping into another world; white tablecloths, lavish furniture, intricately folded napkins and unmatched hospitality.

While we don’t have a tandoor, this oven cooked version is achieved by broiling/grilling the marinated Chicken on high heat so we get that charring and robust flavor; simple and delicious. It’s spicy, with the delicious kick from the Kashmiri Chili Powder. It adds flavor, heat, as well as color and is an important ingredient in this dish. However, if you are cooking for young kids who can’t tolerate spice, substitute with Paprika, or try perhaps, just a teaspoon of Kashimiri Chili Powder.

You’ll need a broiler pan for this dish. “Broiling” is a North American term, not really used or understood elsewhere in the world. It means cooking something directly under a very high heat source, in this case, in your oven. In the UK and else where this is referred to as “Grilling”.

Organic Ingredients, serves 4-6

6 Chicken Leg Quarters or whole Chicken Legs (leg attached to thigh, bone in)
2 Tbsps. Extra Virgin Olive Oil (to brush broiling rack)

Marinade

4 Cloves Garlic, peeled
1 Thumbs worth Ginger, peeled
1 Small-Medium Onion, peeled and quartered
Juice of 1 Lemon or 2 tbsps. Apple Cider Vinegar
5 Tbsps. Greek Yogurt
3 Tbsps. Extra Virgin Olive Oil
1 Tbsp. Kashmiri Chilli Powder
1 Tsp. Ground Garam Masala
1 Tsp. Ground Cumin
1 Tsp. Ground Turmeric
1 Tsp. Ground Mustard
1.5 Tsp. Celtic Sea Salt

Note: I couldn’t find Kashmiri Chilli Powder at any of the grocery stores I looked. However, you can order on Amazon.

Method

Combine Marinade Ingredients in blender/food processor and blitz until smooth. Remove Skin from Chicken Leg Quarters and discard. Cut 4-5 deep slits into each Chicken Leg Quarter and massage Marinade into Chicken well. The slits help the Marinade sink in and help with even cooking. Store Chicken in an airtight container and refrigerate over night or for 8 hours.

When ready to cook, remove Chicken from fridge and let sit at room temp. for 30 minutes.

You’ll need a broiler pan to cook your Chicken.

Set the rack in your oven to the one second to the top highest; so not the top rack, but the one under that. Pre heat your oven to Broil/Grill setting on high. Line the bottom of your broiler pan with parchment paper for easier clean up. Brush the racks of your broiler pan with Olive Oil and place Chicken on top, slit side up. Broil/grill on high heat for 10 minutes. Flip Chicken over and broil/grill for 10 minutes more. Flip Chicken over again and broil/grill for a final 2-3 minutes. Turn the oven off, and leave the Chicken inside for a final 10 minutes while the residual heat cooks it through. Remove from oven and serve with Naan Bread or Saffron Rice with Lemon or Lime wedges and Raita.

Notes:

Total broiling time 20 minutes, plus 10 minutes resting in oven.

Its important when broiling anything to watch it carefully and gage, you want your Chicken charred but not burned.

Quick Raita recipe: mix two cups Greek Yoghurt with the juice of 1 Lime, 1/2 tsp. Celtic Sea Salt, 1 tsp. Garam Masala and 1 tsp. Cumin. Add in 1 finely chopped English Cucumber and 2 tablespoons finely diced Cilantro/Coriander leaves, mix well and serve.

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