Usually flaming red and served in every Indian restaurant as a novelty dish, but tandoori chicken can easily be made at home (although less flaming red) and still be just as delicious.
Checklist of Ingredients:
– 1 tbsp of Tandoori paste
– 5 chicken legs
– 1 tbsp of garlic paste
– 1 tbsp of ginger paste
– 1 tbsp of salt
– 1 tbsp of lemon juice
– 3 tbsp of plain yoghurt
Method:
1) Remove the skin from the chicken legs and make a small incision in each leg (around 3 cuts)
2) Place your chicken legs in a bowl and add 3 tbsp of yoghurt, 1 tbsp of tandoori paste, 1 tbsp of garlic, ginger paste, lemon juice and salt.
3) Mix altogether until each chicken leg is coated with a red(ish) paste. Once coated, leave to marinate for around 20 minutes in the fridge.
4) In the meantime, place a baking dish on the counter and cover in foil. Drizzle oil (can be vegetable or rapeseed oil) until the foil is generously covered.
5) After 20 minutes, remove the bowl from the fridge and place your coated chicken legs onto the baking tray. Make sure to cover each leg with leftover paste from the bowl so each leg has a healthy coat.
6) Place the baking tray in the oven at 200F for around 40 minutes.
Note: Turn over each chicken leg every 10 minutes until each side becomes golden.
7) After 40 minutes, remove the tray from the oven and drizzle more lemon juice over the chicken (on both sides) and then place back in the oven for a further 5 minutes.
8) If the chicken looks crisp and golden, it should be ready to remove from the oven and ready to eat.
Bengali Bites 