Tandoori Oven - A specialized oven designed to mimic traditional clay tandoor cooking methods, suitable for preparing tandoori-style recipes.
Digital Meat Thermometer - Essential for ensuring the chicken is fully cooked and safe to eat by checking internal temperature accurately.
Oven Baking Sheet - A sturdy baking sheet can be used as an alternative if a tandoori oven isn't available, suitable for roasting or broiling.
Rotisserie (Optional) - Could potentially enhance the chicken's cooking process and flavor infusion.
Mixing Bowl - For preparing marinade ingredients before applying them to the chicken.
Measuring Cups and Spoons - To accurately measure out spices and other components for the tandoori paste or marinade.
Food Processor (Optional) - Can be used to blend fresh herbs and spices into a fine paste, though traditional methods can also yield excellent results.
Grater - For grating ingredients like garlic or ginger that might be included in the tandoori marinade.
Large Zip-Top Bag (Vacuum Selable) - To marinate the chicken securely and evenly, if you choose to use a refrigerator method for marinating instead of an oven.
Roasting Rack - Facilitates air circulation around the chicken during cooking, helping it roast evenly in any type of oven or on a grill.
1 cup plain nonfat or low-fat yogurt
2 1/2 teaspoons Seriously Simple Seasoning Salt or other seasoning salt
One 3 1/2- to 4-pound chicken
1 pound baby Yukon gold or fingerling potatoes
Fresh flat-leaf parsley or watercress sprigs for garnish
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About