Perhaps sometime this summer we will get around to the backyard pizza/tandoor oven project we have had in mind for awhile, but for now, we make tandoori chicken in our oven at 450 degrees F. A traditional tandoor oven uses wood or charcoal as fuel and can easily reach more than 800 degrees F, so using a home oven will not impart the same taste to your chicken. Don’t let lack of a tandoor prevent you from enjoying this amazing dish, though! I hope you enjoy the photos and recipe below!




Tandoori Chicken (without the tandoor) as pictured above

1 whole chicken, skinned, sliced, and salted (as above)
1 lemon ( for juice and slices)
1 tsp corn flour

Inner Marinade:
2 tblsp Kashmiri chilli powder
2 tblsp ginger garlic paste
1 tblsp lemon juice
1 tblsp oil

2 tblsp Kashmiri chilli powder
1 tblsp kasoori methi (dried fenugreek leaves)
1 tblsp garam masala
1 tsp cumin powder
1 1/2 tsp coriander powder
yogurt – just enough to make a paste

In a small bowl, mix together ingredients for the inner marinade.
Apply inner marinade to the chicken making sure to get inside all the slices you made.
In a small hot pan with no oil, add dry ingredients and toast them until they become aromatic.
Add spices back into marinade bowl and mix together with enough yogurt to make a paste.
Apply the paste to the chicken carefully over the inner marinade.
Allow the bird to marinate in the fridge for at least four hours (ideally 12) before removing and allowing to come to room temperature. While the bird is coming to room temperature, preheat your oven to 450 F.
Dust the chicken lightly on all sides with corn flour
Place chicken on a rack on top of a baking tray and place in the oven on middle rack for 20 minutes at a time, removing to carefully flip over. Check for doneness after 45 minutes.
Once ready, remove chicken and tent with foil for five minutes.
Cut up chicken and serve with lemon slices.