Making this is like working on a huge project. It takes all energy and effort because there are so many elements involved. First, if you are making tandoori chicken, you got to have some other side dishes to eat with it. One is naan bread, then rice, then you have to get some condiment sauce as well. That’s like a big meal. I worship the ladies or men who dedicated their endless effort and time to put out not only big dishes but multiple big dishes to satisfy their family and friends’ stomach. But it is all worth it at the end when you see your family and friends enjoying the food.
Remember earlier on I posted an oven baked naan bread recipe, now this is oven baked tandoori chicken is the star of the project. But of course the sidekick like bread and rice is not to be missed as they make the chicken shine.
This oven baked tandoori chicken is slightly spicy because of the chilli powder I used. It will make you sweat a little but it will not make you gulp water all day long. This tandoori chicken is very addictive. Not only the look is addictive, the taste is forever evolving when I chew in my mouth. Mr. Paya said he discovered something new in every bite. Every bite is different, some eaten with rice, some eaten with bread, some eaten with mint & coriander sauce. Oh, speaking of the mint & coriander sauce, it’s sourish, garlicky, minty and earthy taste adds on another level of complexity to the tandoori chicken. Go, get the sauce on the chicken and have a big bite.
By the time we realised, we gulped the whole chicken. What just happened? We ate? Sad… Don’t you feel that way? Every time something good ended, the emptiness came. Alright! I will make again and again and again until the chicken run away from me.
- 1 whole chicken (About 1.5kg)
Paste to rub the inner part of chicken:
- 1 tablespoon of kashmiri chilli powder, don’t use chilli powder as it will be very spicy. Kashmiri chilli powder provides bright color but mild chilli taste
- ½ tablespoon of oil
- Paste made from 1 inch ginger and 2 cloves of garlic
- Juice from ½ of a lemon
- ½ teaspoon of salt
Spice Rub for the Outer Part of Chicken:
- 1 tablespoon of Kashmiri chilli powder
- 1 tablespoon of dried fenugreek
- 2 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of garam masala
- ½ teaspoon of ground turmeric
- A pinch of ground clove
- 1 ¼ teaspoon of salt
- ½ teaspoon of sugar
- ½ cup of thick plain yogurt
- Juice from ½ of a lemon
Rice with Cumin:
- 2 cups of rice
- 1 teaspoon of cumin seeds
- 1 teaspoon of salt
- 3 cups of water
Naan Bread (Optional): Refer to the recipe here. It will take about 3 hours to be ready.
Mint & Coriander Sauce:
- ½ cup of chopped coriander leaves
- ½ cup of chopped mint leaves
- ½ of a green chilli, cut to few pieces
- 1 clove of garlic, cut to small pieces
- 2 tablespoon of yogurt
- 1 teaspoon of sugar
- ¼ teaspoon of salt
- Juice from ½ of a lime
- A bit of lime zest
- The chicken is to be marinated overnight.
- Take the chicken and slit the chicken just like the photo below. I am trying to open up the chicken for baking it thoroughly later in the oven. Also make a few deep slits on the surface of the chicken for the marination to be able to penetrate into the chicken.
- Combine the ingredients to form the paste to rub the inner part of the chicken. Rub and spread evenly at the inner part of the chicken including the slits.
- Combine the spice rub and rub the spice rub evenly on the outer part of the chicken. Place the chicken in the fridge overnight. About 12 hours.
- The next day, take out the chicken from the fridge and thaw for about 1 hour. Preheat the oven at 200°C for about 15 minutes. Place the chicken on roasting pan and put in the oven to bake for 1 hour.
- When the chicken is baking, you can prepare your rice. Combine the ingredients under the Rice with Cumin section in a pot. You can use rice cooker or else like me just a pot. Cook in medium heat for about 20 minutes. Once you see all the water absorbed by the rice. The rice is almost ready. Turn off the heat and let the rice rest.
- Next up, prepare the mint & coriander sauce by combining all the ingredients in a blender and blend until smooth. Keep in a container and put into the fridge until serving time.
- After an hour, the chicken should be ready. Check by slitting the chicken. If you still find some pink flesh, place the chicken back into the oven for another 10 or 15 minutes. The size of the chicken will affect the timing to bake the chicken. Bigger chicken will of course need more time. Do adjust accordingly.
- Once the chicken is ready, gather everyone and eat!