Nontraditional Baked Tandoori-Aromat Chicken (marination recommended)
This recipe is for eight bone-in chicken thighs (*not drumsticks or quarters*). The thighs taste better and soak up the marinade better after you score them, so I highly recommend you use thighs with fat and skin still on them.
This is an improved variant of the chicken tandoori recipe found on this blog from last year, but this recipe is *way* tastier than that one, though it isn't exactly "tandoori." My mom thought adding soy sauce to this recipe was awful, but it actually ended up tasting amazing!
In the same bowl you'll be marinating your chicken, add the following:
1 heaping tsp of chili powder
1 tsp tandoori
1/2 tbsp boxed tandoori mix
From a spice grinder: 1 handful of cumin seeds (~1 heaping teaspoon), 2 handfuls of coriander seeds (~2 heaping tsp) 2 cloves, 1/2 tsp fennel seeds, 2 handfuls of black peppercorn (~2 heaping teaspoons), half a cinnamon stick, 2 allspice, 2 elachi/cardamom, 1 handful (~1 heaping tsp) kasoori methi leaves, 1/2 tsp mustard seeds, 1 medium bayleaf
Blend: 2 heaping tsp of minced garlic, 1 medium onion, 2 whole jalapeños, and a large handful (~1/2 cup) of fresh coriander (with stems), with a little water to help blend
Mix the marinade together, and then gradually add ~2 tbsp of Aromat and ~4 tbsp of soy sauce. You might use less soy sauce and more Aromat. It depends on your taste preference.
Also add 4 tbsp of ketchup.
Note that there is no salt being added to this recipe. The tandoori mix, Aromat, and soy sauce should add enough sodium overall. Be sure you add the Aromat and soy sauce gradually to ensure you like the taste and that you aren't oversalting.
Score your chicken thighs and then mix well with the marinade. The marinade should cover all the chicken (there should be no dry pieces during the marination process).
Leave covered in the fridge overnight (I did it for ~10 hours).
Lay parchment paper on a baking tray. This will make the exterior of the chicken extra crispy.
Make sure you use up all your marinade and that both sides are drenched in it.
Lay the chicken out and then sprinkle with canola oil.
Bake at 425 degrees for 20 minutes. Then flip the chicken over and bake for another 10-20 minutes until the chicken reaches an internal temperature of 165 degrees.
What I will try next time:
I might use yogurt in the marinade, so there is more sauce.
I might use canola oil in the marinade, so it is more evenly distributed.
This is an improved variant of the chicken tandoori recipe found on this blog from last year, but this recipe is *way* tastier than that one, though it isn't exactly "tandoori." My mom thought adding soy sauce to this recipe was awful, but it actually ended up tasting amazing!
In the same bowl you'll be marinating your chicken, add the following:
1 heaping tsp of chili powder
1 tsp tandoori
1/2 tbsp boxed tandoori mix
From a spice grinder: 1 handful of cumin seeds (~1 heaping teaspoon), 2 handfuls of coriander seeds (~2 heaping tsp) 2 cloves, 1/2 tsp fennel seeds, 2 handfuls of black peppercorn (~2 heaping teaspoons), half a cinnamon stick, 2 allspice, 2 elachi/cardamom, 1 handful (~1 heaping tsp) kasoori methi leaves, 1/2 tsp mustard seeds, 1 medium bayleaf
Blend: 2 heaping tsp of minced garlic, 1 medium onion, 2 whole jalapeños, and a large handful (~1/2 cup) of fresh coriander (with stems), with a little water to help blend
Mix the marinade together, and then gradually add ~2 tbsp of Aromat and ~4 tbsp of soy sauce. You might use less soy sauce and more Aromat. It depends on your taste preference.
Also add 4 tbsp of ketchup.
Note that there is no salt being added to this recipe. The tandoori mix, Aromat, and soy sauce should add enough sodium overall. Be sure you add the Aromat and soy sauce gradually to ensure you like the taste and that you aren't oversalting.
Score your chicken thighs and then mix well with the marinade. The marinade should cover all the chicken (there should be no dry pieces during the marination process).
Leave covered in the fridge overnight (I did it for ~10 hours).
Lay parchment paper on a baking tray. This will make the exterior of the chicken extra crispy.
Make sure you use up all your marinade and that both sides are drenched in it.
Lay the chicken out and then sprinkle with canola oil.
Bake at 425 degrees for 20 minutes. Then flip the chicken over and bake for another 10-20 minutes until the chicken reaches an internal temperature of 165 degrees.
What I will try next time:
I might use yogurt in the marinade, so there is more sauce.
I might use canola oil in the marinade, so it is more evenly distributed.
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