Tandoori-Style Baked Chicken
Prep Time:15 minutes Cook Time:1 hour
This Tandoori-Style Baked Chicken marinade is a punch of flavor for little effort. A dry dish rather than a curry, this chicken is fabulous on the grill, and will transport your rice, cous-cous, pasta, or sandwich directly to the Western Himalayas, no layovers. We often marinate a full recipe and freeze it in batches to cook and eat over the next month.
While the chicken can be marinated for as little as 4 hours, the more time you marinate the meat the juicier and more flavorful it will be. We recommend overnight, even up to 48 hours – the longer the better!
8 chicken thighs and/or legs, bone-in/skin on, (approx. 3 lbs.)
¼ cup olive oil
2 tablespoons tomato paste
1 packet MM Baked Masala Chicken
Marinade (15 minutes)
1. Puncture each piece of chicken with a fork a couple of times to allow the marinade to penetrate.
2. In a medium-to-large mixing bowl blend the olive oil and tomato paste. Add the contents of the masala packet and mix until you have a smooth even paste.
3. Add the chicken to the marinade piece by piece to coat evenly, ensuring the mixture gets under the skin (your hands are the best tools in the kitchen for this). Cover and refrigerate for up to 48 hours.
Baking (45-50 minutes)
1. Preheat oven to 450 degrees. Line baking sheet with foil and grease with oil. Lay pieces touching side by side (the chicken stays juiciest when laid out without spacing). Cover loosely with a piece of foil.
2. Bake for 25 minutes, then remove cover and cook for about 20-25 more minutes, or until chicken is fully cooked with a nice slightly dark coat. The marinade should be dried out on top, but the chicken still juicy. If you use a meat thermometer, it should register close to 200 degrees. (While this is overcooked by traditional standards, the marinade retains moisture, so the chicken does not dry out. Magic!)