Kitchen Guy's
Tandoori Style Chicken

Contact Chef Jim Gray

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Here's what you need:
1/2 cup plain yogurt
1/4 cup fresh cilantro leaves
2 tablespoons lime juice, freshly squeezed
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 small onion, peeled and cut into chunks
1 medium jalapeno chili pepper, stemmed and seeded
1 inch-long piece of gingerroot, peeled and sliced into coins
2 medium garlic clove, peeled
4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
Vegetable oil, for brushing
Lime wedges, for garnish


Here's how to make it:

For marinade, combine all ingredients except chicken, oil and lime wedges in a food processor and puree until smooth. 

With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass baking dish or zip-top bag and pour in marinade, turning chicken pieces to coat. Cover dish or close bag and transfer to refrigerator for at least 4 hours or overnight.

Preheat oven to 450. Remove chicken pieces fro marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. 

Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.

Send your questions and comments to me at chefjim@kitchenguy.biz