One Indian dish that is popular and famous all over the world is Tandoori Chicken. Its succulent flavors, rich aromas, and colorful appeal are hard to pass up.
Tandoori chicken is a spicy Indian dish that originated in Punjab, north Indian state. Tandoori chicken consists of chicken marinated in a mixture of yogurt and spices traditionally cooked in high temperatures in a tandoor (clay oven) and also can be prepared on a traditional barbecue grill. I decided to bake the chicken instead. In the modern version of the recipe, red food coloring is used on the dish (I just use more cayenne pepper and paprika).
Baked Tandoori Chicken
Servings: 4-6 servings
Total Time: 45 minutes
6 boneless Chicken thighs
1/2 tsp Salt
Preheat the oven for Bake at 350.
Score each piece of a chicken so the marinade can soak into the meat. In a large mixing bowl, combine all the ingredients and coat the chicken as evenly as possible. Let it sit on the side for 20 minutes.
Take an oven safe pan and line it with nonstick spray or foil. After the chicken is finished marinating, place each piece into the pan and pour the remaining marinade on top.
Place pan into the oven and let it bake for 15 minutes. Then flip the chicken and bake for another 10. Check to make sure the inside is no longer pink. Cook until the pink is gone. Let it cool for a minute and serve.