Tandoori Chicken

"One of the most popular dishes of India; Tandoori Chicken is a dish where fresh pieces of chicken are marinated and grilled to perfection in a Tandoor. However, it can also be made in an oven or airfryer".

Tandoori chicken

Ingredients

6 chicken drumsticks and 6 thighs (about 4 pounds)

1 tablespoon Kashmiri red chili powder

1 tablespoon garam masala

1 tablespoon cumin powder

1 tablespoon coriander powder

½ teaspoon turmeric powder

3 tablespoons peeled and roughly chopped fresh ginger

7 garlic cloves, peeled and roughly chopped (you can also use ready ginger-garlic paste - about 2 tablespoons)

¼ cup Greek yogurt or hung curd

2 tablespoons lemon juice

¼ cup vegetable oil

2-3 drops of red food colour (optional)

Salt to taste

Garnishing: onion rings and lime wedges (optional).

Directions

In a bowl mix together with Greek yogurt all the powdered spices and red food colour until we’ll blended. Add salt and taste the mixture. Keep aside.

In a blender add ginger and garlic and grind to a paste with lime juice. Wash chicken pieces well and drain well (there should be no moisture). With a sharp knife, make 2-3 slashes on the chicken pieces. Transfer the chicken pieces to large bowl for marinating. Add the ground ginger-garlic paste and the yogurt-spice mixture to the chicken pieces and mix well (if you are using ready ginger-garlic paste, then add the lemon juice to the yogurt mixture). Cover and refrigerate for at least 3 hours or overnight.

To make in airfryer: Line the airfryer with an airfryer liner. Place the marinated chicken pieces in the liner. Baste it with some oil. Cook on a setting of heat from both up and down. Cook for 15 minutes, then pause the airfryer and turn the chicken pieces with tongs. Baste it with oil if needed. Cook for another 12-15 minutes, while checking in between cooking times. Check if chicken is well cooked, if not, cook for a few minutes more.

To make in the oven: Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.

Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky).

Transfer the chicken to a platter and garnish with mint leaves and lime wedges, and serve with rotis/tortillas and a raita on the side.