Transcript
Now over to our chicken. I have some thighs and breasts. The important thing to do here is that you need to score your meat so that the marinade can get deep inside. It also helps it cook a little faster too. So, just a couple slits on each piece, getting in nice and deep, and the breast about four slits. Like that. Then, using your hands just work that marinade right into those slits and all around, completely covering your pieces. Indian chickens are rather tough, so this step would be an important one for tenderizing the meat. In this case we are really just flavoring it. You can let it sit overnight if you like and that will really give it a nice deep flavor or you can let it sit for even just an hour or so and it will be fine. We are going to take our chicken and put it on a rack on a half sheet pan. Give it a little space between the pieces. If your breasts are really on the larger side, you can cut them in half and they will cook a little more evenly. Now we are going to take it over to our oven that is preheated to five hundred degrees. We are going to cook it for fifteen minutes. Then we are going to baste it with butter, and turn it, and cook it for another fifteen minutes until it is done.
The chicken has been cooking for twenty minutes, so now we are going to baste it with butter, flip it over and cook it for another fifteen to twenty minutes.
OK. Our Tandoori chicken cooked for approximately thirty-five minutes and now we are going to plate it. I like to serve it over a bed of red onion and some lime on the side. It is really good to squeeze lime over it when you eat it. As you can see, it has a nice, orangish hue, but it is not bright red like restaurant-style Tandoori Chicken. It is still very appetizing looking. Here we have Tandoori Chicken.
