Chicken Tandoori is a yogurt and spice marinated chicken that is cooked in a tandoor, or a cylindrical clay oven. It is a popular dish with origins from India but becoming ever more popular around the world.
Here's all the spices. Brands will vary and probably won't make too much of a difference.
Add the paprika, cumin, coriander, cayenne, tumeric, and garam masala on a pan with low heat. Stir it all up until it starts smoking. This will char the spices to release the fragrance and enhance the flavor better. This will take just a few minutes.
Roughly chop the ginger and garlic. Big pieces will be better to be blended later. Also squeeze out some lime juice and add some zest as well.
Put all the spices, lime juice, garlic and ginger, yogurt, salt, and oil in the blender. Try to use a smaller blender if possible.
Blending may be difficult if the consistency is too thick. Feel free to add just a little water if you have difficulty blending. Try to blend until the marinade is smooth and slightly thick in consistency.
Make sure the chicken is thawed out and dried. I just pat dry with a paper towel.
Coat the chicken with the marinade in a large bowl making sure you get every tender on all sides and refrigerate over night.
When ready to make, preheat oven to 425 F. You can place some lemon slices with the chicken if you want if you want to use it for presentation afterwards. Bake for 8 minutes, then flip the chicken over, and bake for another 8 minutes. Do NOT over bake or these tenders will get dry.
My lemon wedges got ripped a little but you get the idea!
Basmati rice will go well with chicken tandoori.
Can't beat chicken and rice! Add veggies of your choice to complete the meal.