Tandoori Chicken Recipe

Oh man! Tandoori chicken is no joke with the flavor that it packs. Such an amazing dish with so many spices that resemble Indian cuisine. Make this with some garlic naan and rice and you'll be booking your ticket straight to India. 

Serving Size: 3-4

Ingredients: 

1. 5lb chicken 
2. 1 inch of ginger 
3. 8 piece garlic cloves 
4. 3.5 tbs of Kashmiri chili powder 
5. 2.5 cups of yogurt 
6. 1 juice of a Lemon 
7. 1 tbs gram masala 
8. 1 tbs coriander 
9. 1.5 tsp of fenugreek 
10. 1.5 tsp salt 
11. 1 tsp black pepper 
12. 1 tsp of cumin 
13. 1/4 cup of oil 
14. Red food coloring (optional) 

Directions

1. Remove skin off your chicken and score your chicken but cutting 2-3 cuts on the outside of the meat. 
2. Mix all the ingredients together to create your marinade. Set aside 1 cup for basting. Make sure to set this 1 cup away before adding in your chicken. 
3. Add in your chicken and marinate for up to 24 hours for best results. If you are crunched for time, you can cook right away but at least an hour will help with the flavor. 
4. Get an oven wrack and set your oven to 375. Place all chicken in and cook for 15 minutes. Take the chicken out of the oven and flip and baste with 1 cup of the marinate. You probably won't use all of it.
5. Put the chicken back into the oven and cook for another 15 minutes. After remove and flip and baste to the top of the chicken is back facing up. 
6. At this point you are 30 minutes into cooking the chicken, for the last 5-10 minutes put your oven on a high broil. This will give you the classic char look. 
7. Take it out when chicken is fully cooked and enjoy and make sure not to burn! 
8. Serve with a side of basmati rice and garlic naan.