Tandoori Chicken - Oven Baked

Step 1

Chicken - Thaw the chicken at least an hour before baking. Clean, skin, wash and pat dry the chicken with a clean paper towel. Pro tip - Frozen or wet chicken will result in too much liquid in the marinade, plus the marinade won't stick to it.

Step 2

Marinade - In a large bowl, combine all the marinade ingredients, yogurt, ginger, garlic, spices, lemon juice, salt, pepper, fenugreek, and oil. Pro tip - Always use stainless steel, glass, or plastic for marinades as lemon can react with aluminum and give the food a metallic taste.

Step 3

Score - Cut deep slashes on the chicken legs and thighs with a paring knife.Pro tip - Slashes on the chicken will help it absorb more flavor.

Step 4

Marinate - Coat the chicken pieces with the yogurt marinade. Making sure to let the marinade gets into the cuts on the chicken. Marinate the chicken for an hour on the countertop or overnight in the fridge.Pro tip - The longer you marinate the chicken the more flavorful it will be. But, do not marinate for longer than 12 hours.

Step 5

Preheat your oven to 440°F / 220°C Gas Mark 7 for at least 20 minutes.

Step 6

Line a baking tray with aluminum foil. Place a wire rack on the top of the baking tray. Spray the aluminum foil and rack with oil spray so the chicken won't stick. Alternatively, you can use a roasting rack. Pro tip - When baking, the chicken marinade will drip drown so an aluminum foil before the rack will make for easy cleanup.

Step 7

Arrange chicken pieces on the wire rack smooth side down. Bake for 20 minutes on one side, turn the chicken and bake another 20 minutes on the other side until browned on all sides. Pro tip - If necessary, turn the broiler on for the last 5 to 7 minutes. But, watch carefully as broiling too long can also dry the chicken.

Step 8

Serve with lemon or lime wedges and sliced onions on the side