Cherry & Dennis Helper Habitat
Indian Tandoori Chicken
印度坦都里烤雞
Recipe overview
Chicken thighs marinate in yogurt and spices, then roast until fully cooked with lightly charred edges.
01
Ingredients
Main ingredients
- 1 kg bone-in chicken thighs
- 200 g plain yogurt
- 1 piece lemon
- 25 g ginger
- 5 cloves garlic
Spiced yogurt marinade
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp salt
Tray oil
- 1 tbsp neutral oil
02
Tools
- knife
- raw-chicken board
- grater
- large bowl
- oven
- tray
- food thermometer
- tongs
03
Steps
Step 1
Use fully thawed chicken thighs, check for bone fragments and do not wash
Use fully thawed chicken thighs, check for bone fragments and do not wash.
Step 2
Score thick thigh meat twice without cutting through
Score thick thigh meat twice without cutting through.
Step 3
Grate ginger and garlic and squeeze lemon
Grate ginger and garlic and squeeze lemon.
Step 4
Mix yogurt with spices, salt, ginger, garlic and lemon juice
Mix yogurt with spices, salt, ginger, garlic and lemon juice.
Step 5
Coat chicken, cover and refrigerate 4 hours
Coat chicken, cover and refrigerate 4 hours.
Step 6
Preheat oven to 220°C
Preheat oven to 220°C.
Step 7
Oil tray lightly and space thighs in one layer
Oil tray lightly and space thighs in one layer.
Step 8
Roast 15 minutes until coating sets
Roast 15 minutes until coating sets.
Step 9
Turn chicken with clean tongs
Turn chicken with clean tongs.
Step 10
Roast another 15 to 20 minutes until edges char lightly
Roast another 15 to 20 minutes until edges char lightly.
Step 11
Probe the thickest meat near bone to at least 75°C
Probe the thickest meat near bone to at least 75°C.
Step 12
Rest 5 minutes before serving
Rest 5 minutes before serving.
Common mistakes
- Never use raw-chicken marinade as a serving sauce; charred colour does not prove doneness.
Tips
Probe thick meat close to but not touching bone; reduce chilli powder for a mild version.
