Tandoori Chicken

Instructions

1. Step 1

   Pat the chicken dry and cut two shallow slashes into the thickest part of each thigh. Place it in the mixing bowl and coat with the lemon juice and salt.

   Ingredients used: 8.0 piece Chicken Thigh, 8.0 gr Fine Salt, 30.0 ml Lemon Juice

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   In the same bowl, combine the yogurt, oil, garlic, ginger, Kashmiri chili, garam masala, cumin, coriander, turmeric, and black pepper into a smooth marinade.

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Garam Masala, 16.0 gr Garlic, 15.0 gr Ginger, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 1.5 gr Ground Turmeric, 6.0 gr Kashmiri Chili Powder, 30.0 ml Vegetable Oil, 240.0 ml Yogurt

   Cookware: mixing bowl

3. Step 3

   Rub the marinade over the chicken and into the slashes until every piece is thoroughly coated.

   Cookware: mixing bowl

4. Step 4

   Cover and refrigerate the marinated chicken for 4 hours.

   Timer: 240 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Heat the oven to 230°C. Set the wire rack inside the baking sheet.

   Cookware: baking sheet, wire rack

6. Step 6

   Lift the chicken from the bowl, allowing excess marinade to drip away, and arrange the pieces on the rack with space between them. Discard marinade left in the bowl.

   Cookware: baking sheet, kitchen tongs, mixing bowl, wire rack

7. Step 7

   Roast until browned and the thickest part of each thigh reaches at least 74°C, about 30 minutes.

   Timer: 30 min (fixed)

   Cookware: baking sheet, instant-read thermometer, wire rack

8. Step 8

   Switch the oven to high broil and cook until the edges are lightly charred, 2 to 3 minutes.

   Timer: 3 min (fixed)

   Cookware: baking sheet, kitchen tongs, wire rack

9. Step 9

   Transfer the chicken to a clean serving surface and rest for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: kitchen tongs