Tandoori Chicken (Nut-Free)

Ingredients

• 1 3-4 lbs Chicken (whole or pieces)
• 1 cup Plain yogurt
• 2 tablespoons Ginger-garlic paste
• 2 tablespoons Lemon juice
• 1 tablespoon Red chili powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 tablespoon Vegetable oil
• to taste Salt

Instructions

1. 1Make deep cuts into the 3-4 lbs chicken pieces. This helps the marinade soak in.
2. 2In a large bowl, combine the 1 cup plain yogurt, 2 tablespoons ginger-garlic paste, 2 tablespoons lemon juice, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 tablespoon vegetable oil, and salt to taste. Mix everything together until it is well combined.
3. 3Add the cut chicken pieces to the yogurt mixture. Use your hands or a spoon to make sure every piece of chicken is completely covered in the marinade. Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to develop and the chicken to tenderize.
4. 4Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
5. 5Arrange the marinated chicken pieces on the prepared baking sheet, making sure they are in a single layer and not touching each other. This helps them cook evenly and get crispy.
6. 6Bake for 30-35 minutes. The chicken is done when it is cooked through, the juices run clear when pierced with a fork, and the skin is golden brown and crispy. For best results, check the internal temperature with a meat thermometer; it should reach 165°F (74°C).
7. 7Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more moist and flavorful. Serve the Tandoori Chicken hot.

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