405 minutes
A delicious, oven-roasted chicken dish seasoned with a homemade marinade that simulates the flavors of traditional tandoori chicken without the need for a tandoor oven.
cups
Lime, zest and juice
each
Turmeric Powder
teaspoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Onion, chunks
each
Jalapeño, stem removed, seeds discarded for milder flavor
each
Fresh Ginger, sliced into thin coins
0 inch piece
each
Chicken Drumsticks And Thighs, skinned, make a few slashes down to the bone
0 lb
Grapeseed Oil, drizzled
to taste
1. Prepare Marinade
Combine plain whole-milk yogurt, fresh cilantro leaves, lime zest and juice, ground turmeric, ground cumin, kosher salt, ground coriander, garam masala, black pepper, cayenne pepper, onion chunks, jalapeño, fresh ginger slices, and garlic cloves in a food processor or blender. Puree into a smooth paste to create the marinade.
2. Marinate Chicken
Make slashes in the chicken drumsticks and thighs to allow the marinade to penetrate deeply. Coat the chicken thoroughly with the marinade, cover, and refrigerate for at least 6 hours or overnight.
3. Roast Chicken
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil, arrange the marinated chicken pieces on the sheet, and drizzle with grapeseed oil. Roast for 25 to 30 minutes, until the juices run clear and the meat is just cooked through.
Use full-fat Greek yogurt and marinate for at least 6 hours or ideally overnight.
Sear on a grill or grill pan and finish in a preheated oven at 425°F (220°C).
Ensure your spice mixture includes essential spices like ground coriander, cumin, paprika, turmeric, cayenne, garam masala, ginger, and garlic paste, with optional ground cardamom.
Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
Let the chicken rest for at least 5 minutes after cooking to redistribute the juices.
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