Combine in a bowl one cup of thick plain Greek yogurt with the juice of one to two lemons, five cloves of minced or pressed garlic, a few tablespoons olive oil, a tablespoon or more of Tandoori Masala, and a tablespoon of pepper. Blend the ingredients well.
Depending on your preference, you can make Tandoori Chicken with dark meat using two pounds of chicken leg quarters or a healthier white meat version using two pounds of bone-in skin-removed chicken breast. If using chicken breast, make two to three deep cuts through the narrower side of the chicken breast without cutting to the bone.
Coat the chicken pieces in the yogurt mix, cover, and refrigerate for at least a few hours, and preferably overnight. If using chicken breasts, make sure to work the mixture deep into the cuts in the breast.
Bake in a pre-heated oven at 450°F for about 45 minutes to one hour. Use a meat thermometer to check the temperature of the chicken. For the chicken breasts, remove at just under 165°F and serve. If using skin-on chicken leg quarters, wait for the chicken to register 155°F and then turn on the oven’s broiler. Broil the chicken quarters in the top half of the oven for up to five minutes, or until the skin begins to crisp and blacken.
What’s in Tandoori Masala?
Our Tandoori Masala blends paprika, cumin, coriander, sea salt, cinnamon, black pepper, sugar, ginger, saffron, and cayenne pepper.
|Product Net. Weight||2|