Preparation:
Mix all ingredients and marinate in the refrigerator for 4 to 8 hours.
Bake in very hot oven (450F or higher) until chicken is done. Use meat thermometer and remove chicken when thickest parts are at a temperature of 160F. Any more cooking and chicken will be dry.
The secret of Tandoori cooking is a very hot oven to give the chicken a crispy outside and tender juicy inside. If you overcook the chicken, it will taste like chicken in an Indian restaurant buffet that was cooked hours ago and kept warm. |
