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How many of us and tools, pots, pans, equipment in our kitchens that we have never, or at least rarely used? My such tool was a clay pot.
Jump to RecipeI am not even sure how I got this cooking vessel. I think it may have been at my in-laws never used. It spent years in my basement too. How lonely my clay pot must have been. Unused and stored in some cold corner of my basement. Well no longer. I broke it out and warmed it up my new oven.
CLAY POT IS A UNIQUE COOKING VESSEL
All kidding aside, the clay pot is such a wonderful cooking vessel. I don’t know the exact science, but the material and the ability to have a closed vessel creates flavor and a unique cooking environment. It is so easy to cook with and it is truly a one pot meal. Best of all, it is so easy to clean.
ADD FLAVOR THROUGH SPICES AND A YOGURT MARINADE
TANDOORI is actually an oven, not a recipe. It is a clay oven used to cook marinated meats and naan – Indian bread. In a tandoori chicken recipe, the chicken is dry rubbed with flavorful, warming spices. An extra layer of flavor is added by rubbing a yogurt and spice mixture on the whole chicken prior to its cooking. The result is a tender, juicy and succulent Indian inspired chicken dish.
The cast of characters.
The spice and yogurt mixture.
Creating the Tandoori Chicken.
The Tandoori Clay Pot Chicken plated.
Tandoori Clay Pot Chicken
Using a little used clay pot – the perfect cooking vessel for my Tandoori clay pot chicken. My recipe is flavorful and full of warming spices.
Ingredients
Dry Rub
- 1 Whole Chicken
- 1 Tbsp Salt
- 1 Tbsp Kashmiri Chili Powder
- 1/2 Whole Lemon juiced
Yogurt Marinade
- 1 Tsp Garlic paste
- 1 Tsp Ginger paste
- 1 Cup Yogurt
- 1 Tsp Turmeric
- 1 Tsp Garam masala
- 1 Tsp cumin
- 1 Tsp Coriander
- 1 Tsp Kashmiri chili powder
- 1 Tsp Fennugreek
- 1 Tsp Lemon juice
- 1 Tsp Olive oil
- 1 Tsp Salt
Instructions
Dry Rub
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Pat dry the chicken and make a number of slits in different parts of the chicken. Apply the spices and lemon juice to the chicken. Add to the clay pot and let rest for an hour in the refrigerator.
Yogurt Marinade and cooking
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Combine all the marinade ingredients in a bowl. Be prepared to get your hands dirty and rub the marinade all over the chicken. Return the chicken to the clay pot and let sit for up to 3 hours in the refrigerator. Remove from the fridge and let come to room temperature.
Heat the oven to 425 degrees. Add the clay pot to the oven without the top. Cook for 10 minutes. Now flip the chicken and cook for another 10 minutes. Reduce the oven temperature to 350 degrees. Flip the chicken and cook for another 30 minutes with the top on. Check the internal temp to see if the chicken is cooked to 175 – 180 degrees. Let rest for 10 – 15 minutes prior to cutting.
Serve and enjoy!
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