4 bone-in chicken breast halves, 8 drumsticks; 1 tbsp garlic; 1 tsp ginger; 2 tsp paprika; 1/2 tsp fennel seeds; 4 tsp coriander; 1 tsp cumin; 1 tsp Kashmiri chili; 1/8 tsp b. pepper; 1/8 tsp cinn; 1/8 tsp cloves; 2 tsp lemon juice; 2 tsp salt; 1/2 c. Greek yogurt; 2 tbsp veg oil; 3 tbsp butter. Skin chicken; make deep slits 1" apart on each. Toss with ingred except butter. Leave covered in fridge up to 1 day; turn pieces at least 1x. Bake at 500 30 to 40 min; turn halfway, basting w. butter.
It's called tandoori chicken because it cooks in a tandoor oven, which is a large clay oven that gets very, very hot, to about 700 degrees. So it cooks meat really quickly and keeps it very succulent. When meat is cooked in a tandoor it's always marinated, in usually a yogurt based marinade. So I'm going to show you what goes into making a really nice, simple tandoori marinade.
First we have the spices that are going into the marinade. We've got mostly coriander, about a teaspoon of cumin, half teaspoon of Kashmiri red chili pepper. We've got about two teaspoons of paprika, that'll give some nice red color. We have a half teaspoon of fennel, a quarter teaspoon of clove, a quarter teaspoon of cinnamon, and a quarter teaspoon of black pepper.
Now, I use a lot of paprika to get a nice red color. If you have had tandoori chicken in an Indian restaurant then you know it's a really bright red color. And that actually comes from using a coloring agent. It's a natural coloring agent. But I prefer to just use the spices so mine comes out a little more of a salmon pink color instead of red.
I'm adding some garlic and ginger here that's been finely minced. Putting in half a cup of yogurt. I'm using Greek-style yogurt, so it's nice and thick. Then I have a little lemon juice and salt and a bit of some canola oil. And we'll mix this up.
You can cook all kinds of meat in tandoor ovens. It's a great way to cook lamb. Excellent with chicken. Seafood's also nice. And when you cook meat in a typical tandoor oven it's a very long, deep oven. It's like a pit, really, and you skewer the meat onto really long, long skewers. And then they drop the skewers into the tender oven and the meat cooks vertically.