Ingredients with Measurements:
- 4 bone-in chicken thighs
- 1 cup plain yogurt
- 2 tablespoons tandoori spice mix
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 lemon, juiced
- 2 tablespoons vegetable oil
Special equipment needed:
- Mixing bowl
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the yogurt, tandoori spice mix, paprika, cumin, coriander, garlic powder, ginger powder, chili powder, salt, lemon juice, and vegetable oil.
3. Mix well until all ingredients are combined.
4. Add the chicken thighs to the bowl and coat them well with the marinade.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
6. Line a baking sheet with aluminum foil.
7. Place the chicken thighs on the baking sheet and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
8. Remove the chicken from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 30-35 minutes
Temperature:
Oven temperature: 400°F (200°C)
Internal temperature of chicken: 165°F (75°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 310
Fat: 19g
Protein: 25g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Sodium: 630mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tandoori spice mix can be substituted with garam masala or curry powder.
Variations:
- Add chopped fresh cilantro or mint to the marinade for added flavor.
- Grill the chicken instead of baking it for a smoky flavor.
- Use Greek yogurt instead of plain yogurt for a thicker marinade.
Tips and tricks:
- Make sure to coat the chicken well with the marinade for maximum flavor.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Serve with naan bread and cucumber raita for a complete meal.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with sliced lemons and fresh herbs for a colorful presentation.
Garnishes:
Garnish with chopped fresh cilantro or mint for added flavor.
Pairings:
Serve with naan bread and cucumber raita for a complete meal.
Suggested side dishes:
- Basmati rice
- Roasted vegetables
- Chickpea salad
Troubleshooting advice:
- If the chicken is not cooked through after the recommended cooking time, continue baking until the internal temperature reaches 165°F (75°C).
- If the chicken is dry, reduce the cooking time or add more marinade to the chicken before baking.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Make sure the chicken is cooked to an internal temperature of 165°F (75°C) to ensure it is safe to eat.
- Store leftover chicken in the refrigerator for up to 3 days.
Food history:
Tandoori chicken is a popular Indian dish that originated in the Punjab region. It is traditionally cooked in a tandoor oven, which is a cylindrical clay oven used in Indian cooking.
Flavor profiles:
This dish has a spicy and tangy flavor with a hint of smokiness.
Serving suggestions:
Serve the chicken with naan bread and cucumber raita for a complete meal.
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Region: Indian