Easy Oven Tandoori Chicken is amazingly succulent with meat practically falling off the bone. It has a sweet and smoky slow heat that’s built with aromatic Indian spices. The flavors may be complex, but the recipe is quite easy!
[The following post was originally published on May 30, 2017, under the title “Life Things.” Hence, well, all the life things you are about to read. Much has changed in the past 29 months. It’s kind of bizarre to look back.]
I’ve had quite a few recipe posts this week, so instead of talking about more food (my second favorite subject), I’m taking this opportunity to talk about myself (my first favorite subject).
[Side note: I do have some October 10, 2019, blog post additions in which I discuss Easy Oven Tandoori Chicken. Stay tuned.]
10 Life Updates from Danielle
- I got a new rain jacket! (Starting out strong with these updates, huh?)
- It’s for sailing. Because I sail now. Surprise!
- My rain jacket matches my boyfriend’s rain jacket. In the picture on the left (yes, we are a gorgeous pair), I am wearing his rain jacket and in the picture on the right, I am wearing my own rain jacket. He didn’t want to be matchy-matchy, so now he bought a new one too. Whatev.
- I’m running 1,000 miles in 2017 with my Carolina #rideordie, Julia. Currently, she has 36 percent behind her and I’m at 31 percent (roughly 307 miles). We have work to do…
- But I start training for the Chicago Marathon on Monday with my Chicago #rideordie, Mary, so hopefully I’ll get my miles in.
- I still have a cat and a dog. And they are still adorable.
- Here’s a pic from my favorite Saturday. It starts with an early morning run (or spin class if it’s raining), a coffee, and a trip to the farmer’s market. I love having gal pals with me, but I’m learning to be comfortable solo too.
[I would like to point out that 29 months later, a lot of things are the same and a lot of things are different too. I still sail. I still have that rain jacket, but not that boyfriend. I also have newer Hers & Hers rain jackets that I match with my Cousin #rideordie, Beth. I still run. I still dote over Milly and KitKat. I still love an early Saturday morning, but instead of spin class and the farmer’s market, you’ll find me on a bike, on a boat, or on my porch. And while I do still enjoy company, I totally love to fly solo.]
And now, about that food. I chose the name Easy Oven Tandoori Chicken for a reason. Don’t let the long list of ingredients fool you — nine of them are spices! This recipe really is a simple one. There are a couple of optional steps — like toasting the spices on your stove or basting the chicken — but if you want to get in and get out of the kitchen, you can do that too.
The final dish is smoky and juicy with a just-right heat that creeps up on you. A drizzle of lemon or a bite of sweet, caramelized onion helps cut that spice if you start to sweat. The chicken is cooked perfectly and practically falls off the bone. I ate my Easy Oven Tandoori Chicken in an I-can’t-get-enough sort of way and I have no doubt that you will too.
Easy Oven Tandoori Chicken
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! This recipes is paleo friendly, gluten free, and sugar free.
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon cayenne powder
- 2 teaspoons coriander powder
- 1½ teaspoons ground cumin
- 1 tablespoon garam masala
- 2½ teaspoons paprika
- 1 teaspoon turmeric powder
- 1 15-ounce can coconut milk
- 2 tablespoons lemon juice
- 5 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon sea salt
- black pepper to taste
- 8 chicken drumsticks
- 2 yellow onions sliced into rounds
- lemon wedges for serving
- cilantro for serving
Optional: Heat oil in a small skillet over medium heat. Add all the spices (through turmeric) and cook, stirring, until fragrant, about 2-3 minutes. Let cool completely.
In a medium bowl, whisk together coconut milk with spices. Stir in garlic, ginger, lemon, salt, and pepper.
Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight.
When ready to cook, preheat oven to 350 degrees F and line a baking sheet with foil. Transfer chicken to baking sheet, reserving excess marinade. Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.
Meanwhile, in a large skillet, heat the final tablespoon of olive oil over medium-high heat. Add onion rounds. Cover and cook 3 minutes. Flip, cover, and cook 3 minutes more.
Serve chicken with cooked onions, lemon wedges, and cilantro.
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