Oven chicken/baked chicken thighs/Tandoori chicken

Tandoori Chicken Originated from The Mughlai Cusinine & is one of the Most popular chicken dish

Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.

The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye.

We're not that big on food dyes here, so we've skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade.

You don't need a tandoor oven to make tandoori chicken!. You can cook it over a grillor just in an oven with a broiler.

What is Tandoori Chicken ?

The dish originated from the Indian subcontinent and is popular in many other parts of the world.Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. 

Ingredient

10 chicken drumsticks

2 tablespoons plain yogurt

2 tablespoons tomato paste

2 tablespoons fresh ginger, shredded

6 cloves garlic, ground

2 tablespoons lemon juice

2 tablespoons vinegar

Salt, to taste

Red pepper, to taste

Garam masala, to taste

2 tablespoons vegetable oil

Steps:-

Skin drumsticks and make cuts on the drumstick meat. 

Mix yogurt, tomato paste, ginger, garlic,

lemon juice, vinegar, salt, pepper and garam masala. 

Marinate chicken in this paste for six hours.

Preheat oven to 350oF and bake for 45 minutes.