Tandoori Chicken takes its name from tandoor, a type of oven originating in the Indian sub-continent. Tandoori Chicken is so popular today in Oman that it has come to be considered a traditional Omani dish. The intense charcoal heat usually seals in the juices of the food, making it tasty and tender while at the same time, the smoke that permeates the food gives it a unique flavor.
SERVES: 4 to 6
PREP TIME: 20 minutes
MARINADE TIME: 4 hours
COOKING TIME: 1 hour
INGREDIENTS:
- 2 lbs (1 kg) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons finely chopped fresh coriander leaves (cilantro)
- Tangy Hot Tomato Sauce, for serving
MARINADE:
- 1 cup (250 g) store-bought or Homemade Plain Yogurt
- 4 cloves garlic, crushed to a paste
- 3/4 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- Generous pinch of freshly grated nutmeg
- Generous pinch of ground black pepper
- Generous pinch of ground cinnamon
- Generous pinch of ground cardamom
- Generous pinch of ground cumin
- Generous pinch of ground red pepper (cayenne)
- 4 tablespoons oil
INSTRUCTIONS:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine all the ingredients for the Marinade and mix thoroughly.
- Place the chicken in a 2-quart casserole dish with a cover. Pour the Marinade over the chicken and mix well. Allow it to marinate in the refrigerator for at least 4 hours, turning the chicken pieces over a few times.
- Sprinkle the finely chopped coriander leaves over the marinated chicken.
- Bake the chicken, covered, for 1 hour.
- Remove the cover and brown the chicken under the broiler until desired color is achieved.
- Serve the baked chicken with Tangy Hot Tomato Sauce on the side.
- Enjoy your flavorful chicken dish!
