I have good days in the kitchen and my fair share of bad ones. Some days I’m just not happy with anything I make (believe me, there are days I feel that way; you just don’t get to see those). But, other days, it all just seems to fall into place. Those moments when I take one bite and all I can say is ‘yum.’ Belly content.
This chicken, a tandoori-style chicken, is one of those ‘yum’ moments. A keeper for sure. It’s delectably moist, with a good amount of seasoning and spice — a delicious take on the humble chicken. And, very easy to make.
Just marinate the chicken in a yogurt-based marinade infused with fresh ginger, garlic, and Indian spices for 4-6 hours, and then roast in the oven. One crucial (and scrumptious) step: You drizzle butter over the chicken, which imparts even more flavor and creates a most succulent and juicy bird.
Serve with charred onions, yellow rice (rice seasoned with turmeric, cumin, smoked paprika, curry power, salt and pepper), plenty of lime wedges, and cilantro, and you have yourself an Indian-inspired meal that will give most Indian restaurants a run for their money.
Lastly, when you shop and cook with your own ingredients, you can be assured that they’re coming from good sources. This particular chicken comes from Eco Friendly (love those guys). A bit more expensive than your average grocery store chicken, but damn that’s one tasty bird, and well worth a few extra dollars.
You just need to score the chicken and then rub the marinade all over…then into the fridge for several hours so the chicken absorbs all those wonderful flavors.
Tandoori-Style Roasted Chicken
Adapted from Cookstr
2 1/2 pounds, skin-on, bone-in chicken drumsticks/thighs
Marinade (recipe below)
3 tablespoons melted butter
fresh cilantro leaves, chopped
charred onions (recipe below)
Make 3 to 4 diagonal slashes in the fleshly part of each chicken leg/thigh, about 1/2″ deep. Rub the marinade all over the chicken legs/thighs. Place in a ziplock bag or glass container. Refrigerate 4-6 hours.
Preheat the oven to 500°F. Remove the chicken from the refrigerator and bring to room temperature, at least 30 minutes.
Place a wire rack over a baking sheet. Transfer the chicken, scored, fleshy side down, on the wire rack, leaving as much of the marinade on as possible (reserve any leftover yogurt marinade). Drizzle 1 tablespoon melted butter over the chicken. Roast for 10 minutes, flip so the scored, fleshy side is now facing up, brush the top of the chicken with remaining yogurt marinade, drizzle another tablespoon of butter over the chicken, and roast another 10 minutes. Place under the broiler for 5 minutes to crisp up the skin. Test and make sure the juices run clear. Remove from the oven, drizzle the remaining tablespoon of butter over the chicken. Let rest 5-10 minutes.
Serve the chicken over rice or with naan, the charred onions, lime wedges, and cilantro.
1 large white onion
1 tablespoon peanut or grapeseed oil
While the chicken is roasting prepare the charred onions.
Slice the onion in half lengthwise. Slice into ~1/2″ wedges. Heat 1 tablespoon oil in a large (cast-iron) skillet over high heat. Let the pan get nice and hot. Add the onions and do not stir until the onions begin to color. Season with salt and saute until charred in spots and slightly soft, about 8 minutes.
*The safe internal cooking temperature for chicken in 165F.
1/2 cup full-fat Greek yogurt
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 teaspoons lime juice
1 1/2 teaspoons toasted and ground cumin seeds
1 teaspoon garam masala
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
Combine all the marinade ingredients. Mix well.