A better and easier Tandoori recipe. You will achieve maximum tenderness and juiciness this way. Toaster Convection oven needed. Better than a big oven.
This is more delicious than traditional restaurants, and much more juicy and tender....but Im going to try your recipe for sure! I prefer tons of flavor and juice. Marinate whole legs with skin on...with lots of Lawrys salt, and canola oil, for 2 days, and then sprinkle a lot of Sharwoods Tandoori Curry powder on both sides right before cooking. Do not marinate it with the powder, as it dries out the chicken. Do not cut the chicken or remove the skin...or it makes it dryer and tougher. Cook in Toaster oven only....or maybe Infrared. Cook for 10 Min on preheated convection bake at 450 degrees F until skin darkens. Reduce heat to 200 degrees F, and cook for 50 Min. Before marinating in the oil, and seasoned salt, pat dry with paper towels very well, to allow the oil to penetrate. This is why not cuts in the meat are needed. Cuts leak the juice. Any gourmet Chef will tell you not to poke holes.....keep it seared...but I will enjoy trying your method as well. Serve on a bed of grilled or sauteed onions that has some of the same spiced powder. The chicken should not be refrigerator cold...let it sit out for 30 Min. first.
This is more delicious than traditional restaurants, and much more juicy and tender....but Im going to try your recipe for sure! I prefer tons of flavor and juice. Marinate whole legs with skin on...with lots of Lawrys salt, and canola oil, for 2 days, and then sprinkle a lot of Sharwoods Tandoori Curry powder on both sides right before cooking. Do not marinate it with the powder, as it dries out the chicken. Do not cut the chicken or remove the skin...or it makes it dryer and tougher. Cook in Toaster oven only....or maybe Infrared. Cook for 10 Min on preheated convection bake at 450 degrees F until skin darkens. Reduce heat to 200 degrees F, and cook for 50 Min. Before marinating in the oil, and seasoned salt, pat dry with paper towels very well, to allow the oil to penetrate. This is why not cuts in the meat are needed. Cuts leak the juice. Any gourmet Chef will tell you not to poke holes.....keep it seared...but I will enjoy trying your method as well. Serve on a bed of grilled or sauteed onions that has some of the same spiced powder. The chicken should not be refrigerator cold...let it sit out for 30 Min. first.