Two words that sound as a music at my dinner table is
I marinated chicken in cream (normally curd is used but I feel cream give that richness to the final product) and few spices.
Actually I feel it very easy recipe to follow and when put on table look like u have been working very hard in kitchen
6 pieces chicken leg with thigh attached
1 cup cream
1 tbsp lemon juice
1 tsp garam masala
1 tsp crushed black pepper
2 tsp red chili powder
1 tsp cinnamon powder
2 tsp cumin powder
1 tsp ginger powder
1 tsp paprika
1 tbsp garlic powder
3-4 tbsp butter
Salt to taste.
First marination: Marinate chicken with lemon juice and salt and keep aside for one hour,
In a bowl, mix together the cream and spices except butter, and whisk until you have a smooth, thick marinade.
Put pieces of the chicken in marination and massage it well until all chicken is marinated.
Keep in fridge for at least for 12 -24 hours.
Preheat the oven at 220 C degree for at least 15 minutes and line a large roasting pan with foil.
When the oven is preheated reduce the temperature to 180 deg C.
Place the chicken pieces on the tray so they are not touching. (DON’T CROWD THE TRAY)
Once the oven is hot, put the chicken in the oven, and leave the door closed . Turn the chicken pieces after 30 minutes, then cook for another 10 to 15 minutes, when chicken is cooked turn on the grill for last 5 minutes to colour on the chicken.
After turning off the oven keep the chicken in the oven for 8-10 minutes to rest.
Tandoori Chicken is ready to serve ,with onion rings and wedges of lemon.