Tandoori Chicken
This spicy chicken dish calls for quite a few ingredients, but it’s well worth it. High-heat roasting makes for a short cooking time.
Ingredients
Makes 8 servings / Prep: 20 min., Chill: 8 hrs., Bake: 35 min.
- 6 tablespoons fresh lime juice about 3 limes
- 3 tablespoons plain yogurt
- 1 to 2 small jalapeño or serrano chile peppers seeded and minced
- 1½ teaspoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon ground red pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons vegetable oil divided
- 3 pounds chicken pieces
Instructions
- Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
- Skin chicken breasts.
- Remove breastbones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible.
- Cut breast halves into thirds.
- Cut deep slits, 1 inch apart, into remaining chicken pieces.
- (Do not skin pieces.
- ) Add to chicken spice mixture.
- Thoroughly rub spice mixture into slits.
- Cover and chill 8 hours.
- Drizzle remaining 1 tablespoon oil into a large aluminum foil-lined roasting pan.
- Arrange chicken in a single layer in pan.
- Bake chicken at 450° for 35 minutes or until done.
Notes & Wine Advice
We used a cut-up mix of chicken breasts, thighs, legs, and wings.