Name: Tandoori Chicken
Prep time: 4 h 30 min
Cook time: 45 min
Total time: 5 h 15 min
Yield: 4 portions
Ingredients: 2 pcs chicken thighs; 50 g plain yogurt; 0.5 tablespoon tandoori masala; 0.25 teaspoon turmeric; 0.25 teaspoon hot paprika; 0.25 tablespoon sweet paprika; 0.25 teaspoon cumin; 0.25 teaspoon ground coriander; 3.75 g ginger; 1 clove garlic; 0.25 pcs lemon; 0.25 teaspoon salt; 0.5 tablespoon sunflower oil; 75 g basmati rice; 0.25 teaspoon salt; water; 1 slice lemon; 1 tablespoon plain yogurt; coriander

Step by step process

Marinade and chicken preparation

1
Wash the chicken thighs, pat them dry with paper towels, and make 2-3 deep cuts down to the bone on each piece so the marinade can penetrate the meat.
2
Peel the garlic and scrape the ginger, then finely grate both into a bowl.
3
Add the yogurt, tandoori masala, turmeric, hot and sweet paprika, cumin, ground coriander, lemon juice, oil, and salt to the bowl. Mix everything thoroughly into a smooth marinade.
4
Place the thighs in the marinade and coat them thoroughly on all sides, making sure the mixture gets into the cuts. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours, ideally overnight.
TIP:
Deep cuts across the skin will allow the marinade to penetrate deeper. The lactic acid in yogurt tenderizes the meat and increases its juiciness. Marinate for at least 4 hours, ideally overnight, the meat will be tender, flavorful, and develop a crispy crust.

Roasting

5
Preheat the oven to 220 °C (fan 200 °C). Line a baking tray with parchment paper.
6
Take the marinated thighs out of the refrigerator about 30 minutes before roasting so they can come closer to room temperature.
TIP:
Allow the meat to sit at room temperature for 15-20 minutes before cooking. This ensures even heating throughout the thickness and prevents the edges from burning.
7
Arrange the thighs on the tray skin side up with enough space between them. Pour any excess marinade from the bowl evenly over the thighs.
8
Roast for 25 minutes at 220 °C, then reduce the temperature to 190 °C and roast for a further 15-20 minutes until the skin turns golden and starts to crisp. The meat is done when the juices run clear when pierced near the bone.

Preparing the rice and serving

9
Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 10 minutes. Drain.
TIP:
Rinse basmati under cold water (3-4 times) until the water is clear, and let it soak for 10-15 minutes. This removes excess starch and prevents the grains from sticking together, the result is light, fluffy rice.
10
Place the rice in a saucepan, add 600 ml of water, season with salt, and bring to a boil. Once the water starts to bubble, reduce the heat to the lowest setting, cover the pan, and cook for 12 minutes until the rice has absorbed all the water. Remove from the heat and let it rest for another 5 minutes with the lid on.
11
Serve the tandoori chicken over basmati rice, garnished with fresh coriander, a lemon wedge, and a spoonful of yogurt on the side of the plate.

More tips:

The best results come from marinating overnight, the yogurt tenderizes the meat and the spices penetrate deep into the cuts.

If you don't have tandoori masala, mix equal parts ground sweet paprika, cumin, coriander powder, and turmeric, then add a pinch of cinnamon and ground cloves.

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