Tandoori Chicken
"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."
photo by Starrynews
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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! -
Great flavor! I used chicken thighs, since I had some to use up in the fridge. The chicken came out tender and juicy. I took the advice to serve with raita and made Recipe #484556. Thanks for sharing! ZWT8
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
