Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Chicken
Equipment
Oven; baking tray; rack; foil; bowl; tongs; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 240 min
- Do not wash raw chicken. Cut two shallow slits in each piece of 1000 g chicken drumsticks and thighs, bone-in. Mix 200 g yogurt, 25 g ginger-garlic paste, 30 ml lemon juice, 25 ml neutral oil, 2 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, ½ tsp turmeric and 1 tsp salt. Coat the chicken with this marinade. Cover and refrigerate for 4 hours.
Heat the oven · About 10 min
- During the last 10 minutes of marinating, heat the oven to 220°C / 425°F. Place a rack over a foil-lined tray. Keep the chicken refrigerated until the oven is hot.
Roast · About 40 min
- Place the chicken on the rack. Roast for 35–45 minutes, turning halfway.
Check: Check thick pieces beside the bone reach 74°C / 165°F.
Rest · About 5 min
- Rest for 5 minutes before serving. Discard uncooked leftover marinade.
Check: The outside may char lightly; avoid burned black areas.
Tips
- A rack lets excess marinade drain rather than steam.
- Avoid deep cuts that expose the bone.
Substitutions
- Use boneless thighs; begin checking after 20 minutes.
- Use mild chili powder instead of paprika for more heat.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Marinate up to one day ahead in the fridge.
- Line the tray and prepare the rack before cooking.
FAQ
Is this made in a tandoor?
No. This draft uses a hot household oven.
Why is it not bright red?
No food dye is used. Paprika gives a softer red colour.
Can I leave it marinating on the counter?
No. Keep raw chicken refrigerated and limit time outside the fridge.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
