Baked Tandoori Chicken with Mint Yogurt Sauce

My husband and I really love Indian food but almost never make it.  I think I've always been a little intimidated by it but this was pretty simple to make.  There are a lot of spices in this marinade which gives it a lot of flavor and the perfect amount of spice for us but a tad too much for our kids so next time I will dial back the cayenne pepper a little bit.  The mint yogurt sauce was the perfect thing to offset the spice!  I highly recommend letting this chicken marinate for at least 3 hours before putting it in the oven.  We served this with homemade naan, that recipe is posted below.

Serves 4

Ingredients

*Marinade*

  • 1 1/2 cups plain yogurt (preferably full fat)
  • 2 tbsp olive oil
  • 1/2 white or yellow onion
  • 1 1/2 tbsp lemon juice
  • 2 tsp grated ginger
  • 5 garlic cloves, minced
  • 3 tsp garam masala spice mix (if you can't find it premade in the store mix 1/2 tbsp cumin, 3/4 tsp ground coriander, 3/4 tsp cardamon, 3/4 tsp ground black pepper, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, mix well and measure out 3 tsp)
  • 1 tsp turmeric powder
  • 2 tsp cumin 
  • 2 1/2 tsp coriander powder
  • 2 tsp cayenne pepper
  • 2 tsp paprika or smoked paprika
  • 1 tsp salt
  • black pepper to taste
  • 8 chicken drumsticks

*Mint Yogurt*

  • 3/4 cup plain yogurt
  • 2 tsp fresh mint leaves, finely chopped
  • lemon juice
  • salt and pepper
  • olive oil

Directions

Place all of the ingredients for the marinade in a food processor and blend until smooth.  Put chicken in a gallon ziplock bag and pour marinade over it, seal and place in the refrigerator for at least 3 hours.

Preheat oven to 400 degrees.  Line a large baking sheet with tinfoil and place a cooking rack on top (if you don't have a cooking rack it's fine, just spray the tinfoil before putting the chicken on).  

Take chicken out of the bag, reserve the marinade.  Put the chicken on the wire rack and cook for 20 minutes.  Flip, brush with marinade and cook for another 20 minutes.  Flip one last time, brush with marinade and cook for a final 30 minutes.  If you would like to crisp it up even further after this, throw it under the broiler for 3 minutes per side.  

Combine the ingredients for the mint yogurt dip in a small bowl and stir to combine.  

Serve chicken with the yogurt dip on the side and enjoy!

 

Adapted from Recipe Tin Eats

 

Naan