The beautiful orange/red hue that you see on Tandoori Chicken used to come from a paste made exclusively from Red Kashmiri Chilies. Because I have respect for my (and your) face, I’ve decided to not go with that original recipe from decades ago, but instead add a little Tandoori Masala for color. You could simply add red or orange food coloring if you don’t have the Masala available.
Chicken legs/Chicken thighs
8 Medium (Skin On)
1 Medium, 2-inch x 1-inch thick knob, peeled, sliced
10 Medium (Fresh - Including Stems)
1 Medium (Or Half Of Each)
Tandoori paste/1 teaspoon tandoori masala powder
1. Preheat your grill (or your tandoor) or oven to 425 degrees F.
2. Add all the ingredients except chicken into a food processor and puree to a fine paste.
3. Cut a few deep slits into chicken legs (or thighs) so that the masala really penetrates the meat.
4. Add some of the pureed Tandoori paste to the chicken – enough to really coat the chicken.
5. Save any remaining paste for a Tandoori fish.
6. Rub paste into the chicken.
7. Set chicken aside for 2 hours (on a counter if the chicken is cold) or as long as overnight (in the fridge) to marinate.
8. Cook chicken for 20-25 minutes, turning at least once in between in the preheated oven or grill.
9. You can squeeze a little more lemon on the chicken and eat it immediately with rice or naan, or you can let it cool and cut the chicken into small pieces and use it in butter chicken recipe.
This Oven Roasted Tandoori Chicken might not taste the same as the real ones cooked in the tandoor. But this is definitely the next best thing. You can even graduate to the next level by buying a small tandoor for yourself. Try out this recipe and you will be delighted with its taste.