Ever since my first bite of Indian food in an underground restaurant in Harajuku, Japan, I have been hooked. What better way to continue my addiction by none other attempting to make it at home.
This recipe is also refined sugar free and grain/gluten free. Mom was so used to this recipe for Tandoori Chicken that when she ordered it at an Indian restaurant she was disappointed because it was a lot drier (as it was actually cooked in a clay oven). I usually double this recipe to make for 4+ people.
2 lbs of chicken (preferably pieces with bone) (I usually use thigh pieces)
3 tablespoons plain yogurt
4 garlic cloves, peeled
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder
2 tablespoons of lemon juice
1 teaspoon of salt
1 teaspoon of pepper
4 teaspoons of melted butter
1. Skin chicken and pierce all over with a sharp knife. Put in an appropriately sized roasting pan for the amount of chicken you are making. I happened to buy the chicken thighs that come 4 to a package. I skinned 12 chicken pieces and I had enough skin left over to constitute the size of 2-3 pieces of chicken!
2. In a blender/processor, combine the following: yogurt, garlic cloves, coriander powder and cumin powder. After it is blended to a smooth paste, add salt, pepper, red chili powder and lemon juice, and spread evenly over the chicken. At this point, I also turn the chicken over so every part of it is covered in this marinade. Cover and chill for 4+ hours.
3. Bake at 350ºF. After 20-30 minutes, baste the chicken with melted butter. At this point you should probably work on your accompaniments like jasmine rice and a vegetable dish. Bake another 20-30 min until chicken is done.
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