Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes!
In a mixing bowl, mix together all the ingredients, except for the chicken.
Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated.
Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperate.
Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack.
Bake for 20-25 minutes, or until they begin to char around the edges.
Allow the chicken to set for 5 minutes before serving.
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Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months.TO REHEAT: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot.