Recipe by JackieOhNo!
A tandoor is a hole dug in the ground surrounded by hot coals to create an oven. And one of the most well-known chicken dishes is one that was created in this type of Indian oven. Don't worry - you don't have to dig a hole in your backyard to make this version! Serve this with Raita. It's a cool way to take the edge off the hot pepper sauce in the chicken.
Top Review by Jostlori
We liked the chicken and it came out nice and juicy - with a beautiful colored crust. While it was good, it wasn't as flavorful as the spices suggested. We'll try it again, but next time will let the chicken marinate in the sauce for a few hours in the fridge so that the flavors permeate. I did taste the marinade before putting it on the chicken and it was absolutely delicious. Thanks for sharing!
- 1 1⁄2 cups plain yogurt
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 teaspoon paprika
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon black pepper
- 2 tablespoons hot pepper sauce
- 8 -10 drops red food coloring
- 1 (2 1/2-3 lb) chicken, cut into 8 pieces
Directions See How It's Made
- Preheat the oven to 350 degrees. Place all the ingredients except the chicken in a medium-sized bowl; mix well. Coat the chicken with the mixture and place on a baking sheet that has been coated with nonstick cooking spray. Bake for 45 to 50 minutes, or until the juices run clear and no pink remains.