Ingredients
- 1 Whole chicken or your choices of pieces, skinless (about 2 pounds)
- 1 Medium red onion cut into quarters
- 1 1/4 cups plain yogurt
- 3-4 tbsp tomato paste
- 3 tbsp veg or avocado oil
- 1 heaping tbsp garlic paste
- 1 heaping tbsp ginger paste
- 2.5 tbsp tandoori masala powder
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder (adjust to taste)
- 1 tbsp salt or to taste
- 1 green chili
- Handful of fresh cilantro washed
- Juice of half a lemon
Method
- In a blender, blend all the ingredients listed after the chicken into a smooth mixture.
- Cut slits into the chicken and place in a large bowl. Pour the blended mixture on the chicken and mix well, use gloved hands if possible to massage and cover the chicken in the marinade. If possible refrigerate covered for 24 hours.
- Next day, preheat the oven to 350F. Place the chicken in a large casserole dish or pan in a single layer. Pour the marinade over the chicken.
- Cover with foil and bake for 30 minutes, after 30 minutes, uncover and bake for another 30 minutes.
- Now turn the oven to broil and let it broil for a few minutes, keeping a close eye. Remove from the oven and enjoy with naan, rice or salad.
