Yes, you can make it at home! This recipe is simple, healthy, and a great way to incorporate new flavors into your weeknight routine. There is no special equipment required.
Ingredients
1 whole chicken, skin removed, and cut into serving pieces – 2 legs, and 1 whole breast
Fresh fenugreek or cilantro leaves for garnish
Brine
1-2 tablespoons hot chili powder (you decide the spice level)
juice of 2 lemons
2 tablespoons kosher salt
Marinade
1/2 cup plain unsweetened yogurt
3 cloves minced fresh garlic
2 fingernails minced fresh ginger
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground fenugreek leaves (called ‘methi at Indian’ markets)
2 drops red food coloring (this is optional, and gives the chicken that classic tandoori look you see in restaurants – we didn’t include it in our recipe because we like to appreciate the ingredients as they are)
You’ll need to start this recipe the day before you want to enjoy it.
Cut the chicken into your preferred servings. Make 3 deep, even incisions in each breast as a bias (see the picture).
Then make deep incisions on either side of the bone on both the leg, and the thigh. (You can include wings in this recipe also, but they are they traditionally used – no need to cut them) These cuts allow the brine and marinade to penetrate the meat.
Rub the chicken with the chili powder, lemon juice and salt, and set in a sealed container overnight to brine. In the morning, add all the ingredients in the marinade, and add it to the container. Make sure to get the yogurt mixture into all the nooks and crannies of the chicken, then seal the container back up, and put it back in the fridge.
3 – 8 hours later, remove the chicken from the fridge, and set on an oiled wire oven rack with a pan underneath to catch the drippings.
Set your oven to 425 degrees.
Let the chicken come to room temperature by keeping it on the counter for about 30 minutes. Place the chicken pieces on the wire rack, and season again with salt and pepper.
Roast the chicken in the oven for about 15 minutes. With tongs, flip the chicken pieces to the other side, and roast for about another 15 minutes, until the meat just comes to 165 degrees when a meat thermometer is inserted. Another good way to test doneness is when the meat starts to come away from the leg bone, and the chicken is a golden color, and crispy.
Serve immediately over a bed of roasted cauliflower, basmati rice, or with naan and yogurt raita.