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Prep Time: 480 Minutes Cook Time: 40 Minutes |
Ready In: 520 Minutes Servings: 8 |
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Not a true tandoori chicken, which is made in a tandoor oven. This chicken still has all the spice, and is easily made in the home oven. Ingredients:
6 tablespoons fresh lime juice |
1/3 cup plain yogurt |
1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced |
1 1/2 teaspoons salt |
1 teaspoon ground turmeric |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
2 tablespoons vegetable oil |
3 lbs skinless chicken legs or 3 lbs skinless chicken thighs |
Directions:
1. Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
2. Cut slits across the meat of chicken and rub spice mixture all over chicken.
3. Marinate chicken in this mixture for 8 hours or overnight.
4. Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
5. Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).
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