Tandoori Chicken by Nikita Bhuyan
A classic Indian chicken recipe infused in spices and yogurt. This chicken is traditionally baked in a “tandoor” oven which is a type of furnace oven. But because we do not find this type of over commonly in the US, we must make do with a regular oven J These spices are found in any oriental or Indian market. These traditional spices are full of medicinal values and because the chicken is baked, fats and calories are reduced.
1 Tablespoon of Garam Masala
1 Tablespoon of Cumin Powder
1 Tablespoon of Chili Powder
1 Tablespoon of Coriander Powder
1 Cup of Yogurt
2 Tablespoons of lemon juice, or to taste
2 ½ tsp of Salt
2 tsp black pepper
2 pounds of boneless skinless chicken breasts, cut into fourths
1.       Mix yogurt, spices, salt and pepper and lemon juice in a bowl.
2.       Score the chicken about ½ inches deep.
3.       Cover chicken with yogurt mixture and make sure to cover score marks. Allow to marinate for at least 2 hours.
4.       Bake marinated chicken in a preheated 365F over for 30-40 minutes or until the chicken is fully cooked. If desired, place under 400F broiler to char the chicken. Serve with rice and Indian yogurt sauce!