As this is baked in a regular oven versus a clay oven known as a tandoor, it’s not truly tandoori chicken, though it is very tasty and in line with the authentic flavour profile. Many Indian restaurants add a few drops of red food colouring to the marinade to brighten the colour. I’ll leave that up to you. This also works well with bone-in chicken legs. Just make sure they are skinned so the marinade finds its way through the meat and whatever you do, please don’t use boring, flavourless boneless-skinless breast meat.
Time: 40 minutes (plus marinating time)
Serves: 4
Ingredients:
½ cup plain yogurt 2 tablespoons lemon juice 1 tablespoon tomato paste 2 teaspoons ground coriander 1 ½ teaspoons kosher salt 1 teaspoon fresh grated ginger 1 teaspoon chili powder 1 clove garlic – finely chopped or grated 2 pounds boneless-skinless chicken thighsPreparation:
Mix all ingredients except the chicken in a medium bowl.
Add the chicken, toss and refrigerate covered for at least three hours or overnight.
Preheat the oven to 475F.
Place the chicken on a baking sheet in a single layer.
Bake for 20 to 25 minutes until cooked through.
Remove from oven and serve immediately.