Tandoori chicken is an Indian classic in which the chicken is coated in a spiced yogurt mixture and traditionally baked at a high temperature in a rounded-top tandoor oven. This recipe, however, calls for using a foil-lined baking pan.
6 tablespoons fresh lime juice (about 3 limes)
3 tablespoons plain yogurt
1 to 2 small jalapeño or serrano chile peppers, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil, divided
3 pounds chicken pieces
Garnishes: lime wedges, jalapeño or serrano chile peppers
How to Make It
Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
Skin chicken breasts. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible. Cut breast halves into thirds. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.) Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
Bake chicken at 450° for 35 minutes or until done.
Arrange chicken on a serving platter. Garnish, if desired.
Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.