Tandoori Chicken

Tandoori flavor is very hard to replicate at home. I have tried a number of different cuts of meat and different marinades, but the thing that really makes the difference is the oven temperature and the way you cook them. This recipe is from VahreVah.com, here. I have adapted the recipe very slightly and also baked the chicken on a wire rack, so as to have the juices that drip, drain and not make the chicken soggy.

De-skin and pat the chicken dry. You can use any cut of meat. I just prefer to use drumsticks coss its easy to serve when you serve it to a big crowd, and also dark meat is more tastier. Make small gashes/slits on the thick pieces of the chicken, so as to allow the marinade to permeate. Mix all the remaining ingredients together for the marinade. I have omitted the oil from the original recipe and also used some vinegar in place of lemon juice. Toss the chicken in the marinade and let it sit for atleast 3 hours. The longer the better. I let it marinate for 24 hours.

When ready to cook the chicken, preheat the oven to 425 degrees F. Line a baking sheet with double layer of foil. Spray a wire rack with cooking spray and place the chicken on it. Bake for about 30 minutes until the chicken is tender and the tops start to char just a little and crisp up. Turn over the chicken at about the 20 minute mark to ensure even browning. Serve hot with a squeeze of lemon juice.

Verdict: Soft, tender and juicy. This chicken is very very spicy. Reduce the spice level if you are not used to spice. This makes excellent appetizers for a party.

Sending this to the 'Chicken Recipes' Event.