Total Time
30mins
Prep 4 hrs
Cook 30 mins

Ingredients Nutrition

Directions

  1. Remove the skin and all visible fat from the chicken pieces.
  2. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken.
  3. Place in a casserole dish and set aside. Cut onion into 4-5 pieces.
  4. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring.
  5. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices.
  6. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours.
  7. Preheat oven to 400 F.
  8. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan.
  9. Bake uncovered in the middle of the oven for 30 minutes.
  10. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender.
  11. Turn oven to broil.
  12. Turn pieces over once again and broil for 5 minutes to get a nice red color.
  13. Transfer to a serving platter.
  14. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.

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