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Tandoori Kukkad

Jan-20-2017
Renaissance Lucknow Hotel
1440 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tandoori Kukkad RECIPE

A delicious chicken dish that you will love.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Punjabi
  • Whisking
  • Baking
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. For the marinade:
  2. 1 cup plain yogurt (either whole or skim-milk)
  3. 1 tablespoon lemon juice
  4. 1 teaspoon whole spice
  5. 1 teaspoon freshly coarsed ground black pepper
  6. ½ tablespoon crushed coriander
  7. 1 teaspoon ground cinnamon
  8. 2 teaspoons ground cumin
  9. 1 teaspoon ground ginger
  10. 2 teaspoons salt
  11. 1 teaspoon smoked paprika
  12. 1 tablespoon finely minced garlic
  13. 1 tablespoon thai chilli paste with garlic (optional, but recommended!)
  14. 12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
  15. 3 slices of raw onions, separated into rings, to garnish
  16. 1⁄2 lemon, cut into slices, to garnish

Instructions

  1. In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
  2. Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade.
  3. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
  4. Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
  5. When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425.
  6. Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
  7. Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes,
  8. or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
  9. Now turn The owen off, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but no peeking!).
  10. Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!

Reviews (1)  

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Andrea Srivastava
Jan-23-2017
Andrea Srivastava   Jan-23-2017

Literally looks like a heavenly dish :)

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