Tandoori chicken is traditionally prepared in Tandoor Clay oven which can also be used to make different kinds of Indian flatbread like naan , tandoor roti etc.

Nowadays people roast  it even over a charcoal grill or in oven with a broiler. So the task has become easy.

If you want the best results for this recipe, then go for bone-in thighs and legs(which are my favorite. I use only legs) because they have enough flesh to stay moist under the heat of the oven. If you use chicken breasts, the results will not be the same because they dry out very easily.

While preparing tandoori, the chicken legs or thighs should be skinless and meat is slashed to several places, which helps marinade to penetrate deep inside, helping chicken to cook quickly and also taste delicious. Red food color gives it bright red color , but you can totally skip it because some red chilli powder are enough to give that look.

So today , lets see how to make tandoori chicken in oven.

Serves: 6

Preparation Time: 6-8 Hours

Baking Time: 50 Mins

Ingredients

• 6-7 Chicken quarter leg pieces

Ingredients for Red Paste:

• 2 Tablespoons Red Chilli powder
• 1 Tablespoon Ginger Garlic paste
• Lime Juice of 1 lime
• 1 Teaspoon Cooking oil
• 1 Teaspoons Salt

Ingredients for Tandoori Paste:

• 1/2 Cup Thick Yogurt
• 3-4 Green chillies chopped very fine
• Bunch of chopped coriander leaves+ little extra for garnishing
• 1 Teaspoon Red Chilli powder
• 1 Tablespoon Tandoori Masala( I used homemade, instead of store bought)
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Cumin Powder
• 1 Teaspoon Garam Masala
• 2-3 Tablespoons Cooking Oil
• 3-4 drops of Red Food color(Optional)
• 1 Teaspoon Salt

Method:

Make 3-4 slits on chicken legs for masala to go deep inside them.

Wash them and pat them really dry.

Make Red paste by mixing together ingredients mentioned above.

Apply this paste to chicken pieces. Try to push this paste inside the slits made on chicken  and let them marinate for 10 minutes.


Now prepare Tandoori paste and apply to chicken pieces evenly ,

Marinate for 1 hour or if you want to get the perfect taste of  authentic Tandoori chicken, best is to Cover and refrigerate overnight after marinating the chicken.

Remove the chicken from the refrigerator at least 30 minutes before baking. So you better plan in advance if you have guests coming or having a potluck. The more it marinates, better is the flavor and juiciness.

Preheat oven to 400  degree Farenheit .

Prepare baking trays by lining with silver foil. Arrange chicken legs on a rack placed on  baking tray. This is important because while baking, all the extra juices just drip from the chicken on to the tray kept below and you get nice juicy, spicy and best Tandoori.

Bake them for 30 minutes.

Flip the pieces and bake for 10 more minutes.

Broil them for 7 minutes .

Remove out, garnish with some chopped coriander leaves  and enjoy your Indian Chicken Tandoori as an appetizer.

[mpprecipe-recipe:76]

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Note: Baking time will vary depending upon the oven . So check your chicken with toothpick, if cooked well before serving.Serving Suggestions:
In order to present it in a descent way, wrap the bone parts with a small piece of silver foil and Serve it with sliced onion, or pudina chutney