The oven i have , doesnt have grill or hot air options … Its just an oven :hinna:
Some days back i wanted to do bite sized boneless chicken pieces , tandoori style … so i did the yoghurt masala and etc etc marinate and then finally put them in the oven on 250 Degrees , ( the highest gas mark ) for 40 minutes …
and when it came out , the chicken was very very dry from inside …
Did i over cook it?
how much time should i let it be in the oven for? would 15 minutes be enough for the chicken to get cooked?
40 minutes is wayyy too long to cook boneless and marinated Chicken pcs which are small take even less time....bake them for 8-10 minutes max(check in 6 minutes, insides will be white if done) Btw if it's a small quantity then just grill in a pan for a few minutes.
CA , I have got another question please , what about chicken leg pieces , say if theres about 10 of them … what temp and how long should they be left for in the oven?
Oh wow. 40 mins is A LOT for marinated chicken. Your chicken shouldn't have taken more then 10 minutes CB. I usually make tandori chicken using whole pieces premarinated for a day, and it needs 20 minutes. If u over cooked ur chicken in anticipation of the 'tandoori' mark, just don't bother about it next time. Pull it out of the oven and give the mark right on the flame.
wow … thanks jalpari .. now i know what kept going wrong … poor chicken , must be thinking kidar phas giya
ok one more question , yu know when we cover the chicken with foil paper , what does it exactly do to the chicken ? like , does it make it extra soft, soggy , less crispy? what does the foil bit do? when to use it and when not to use it …
There are specific recipes that ask for the foil. IN addition to keeping the meat moist and juicy, it also allows deep penetration of the marinade. But yes the meat will turn out tender and not crispy. I have good experience with baking fish and lamb chops using foil, but for tandoori chicken it will turn out good without foil only.
