Name: Tandoori Chicken
Prep time: 130 min
Cook time: 30 min
Ingredients: 1 cup natural Greek yogurt.; 2 olive oil.; 2 ginger powder.; 1 garlic powder.; 2 cumin powder.; 2 coriander powder.; 2 turmeric.; 2 sweet paprika.; 1 cayenne pepper. ( (to taste).); 1 garam masala.; Salt. ((to taste).); Chopped fresh cilantro. ((to decorate).)

Tandoori Chicken

Mariano

Ignite your taste with the Flavors of India

Print Recipe Pin Recipe

Prep Time 2 10

Cook Time 30

Ingredients

1 cup natural Greek yogurt.
2 olive oil.
2 ginger powder.
1 garlic powder.
2 cumin powder.
2 coriander powder.
2 turmeric.
2 sweet paprika.
1 cayenne pepper. (to taste).
1 garam masala.
Salt. (to taste).
Chopped fresh cilantro. (to decorate).

Instructions

In a large bowl, mix the yogurt and seasonings until smooth.
Place the chicken in the marinade, making sure it is completely covered. Cover the bowl with cling film or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the chicken to soak up the spices.
Preheat the oven to 220°C.
Place the marinated chicken on a wire rack to cook evenly on both sides and place on a baking sheet to catch any dripping juices.
Bake the chicken in the preheated oven for about 25-30 minutes or until cooked through. You can increase the oven temperature to 250°C for the last few minutes of cooking to achieve a crispier exterior.
Serve the Tandoori Chicken hot with a fresh salad. In this case, I made one of Lettuce, broccoli, carrot, mushrooms, red bell peppers, cherry tomato or zucchini:
- Boil the broccoli for 2 minutes.
- Cut the carrot into sticks and boil it for 2 minutes.
- Saute the mushrooms at the last moment.
- Optionally sauté the bell peppers for 2 minutes in olive oil.
- Cut the zucchini into very thin slices and cook it in a very hot pan slightly moistened with olive oil for about 10 seconds per side.
- Season with salt, ground black pepper and olive oil.
Enjoy!