Oven-Baked Tandoori Chicken
Chicken marinates in a spiced yogurt mixture, then bakes until browned with charred spots. Serve it with minted yogurt and basmati or saffron rice.
By Cookin' Kitchen
- Total: 50 minutes
- Servings: 5 servings
Recipe
Oven-Baked Tandoori Chicken
Chicken marinates in a spiced yogurt mixture, then bakes until browned with charred spots. Serve it with minted yogurt and basmati or saffron rice.
Cookin' · https://cookin.club/recipes/oven-baked-tandoori-chicken
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Servings
- 5
Ingredients
For 5 servings
Tandoori marinade
Chicken
Minted yogurt
To serve
Equipment
- Large bowl
- Baking tray
- Aluminum foil
- Wire rack
- Food processor
- Barbecue grill
Instructions
Oven-baked chicken
Step 1: Mix the marinade ingredients in a large bowl. Add the chicken, cover, and marinate for 12 to 24 hours.
Step 2: Preheat the oven to 180°C/350°F. Line a tray with foil and set a rack on the tray.
Step 3: Remove the chicken from the marinade, shaking off the excess, and reserve the marinade. Place the chicken on the rack. Bake for 20 minutes, then coat both sides generously with the reserved marinade.
Step 4: Bake for a further 10 minutes, then brush or dab the top with marinade.
Step 5: Bake for a further 10 minutes. Baste the chicken once more, then spray it with oil.
Step 6: Increase the oven temperature to 220°C/450°F. Bake for a further 10 to 15 minutes, until charred spots appear. Serve with minted yogurt and saffron rice or plain basmati rice.
Minted yogurt
Step 7: Combine the ingredients in a food processor and blitz until the mint is very finely chopped.
Barbecue option
Step 8: Preheat the barbecue with the lid closed to medium. Brush the grills lightly with oil. Place bone-in, skin-on chicken skin-side down on the grills and cook for 5 minutes, until the surface is just caramelized.
Step 9: Baste the chicken, then turn it over and baste again. Close the lid and cook for 20 minutes, or until the internal temperature reaches 175°F/80°C for bone-in thighs and drumsticks. Baste once or twice more as it cooks.
Notes
For a quicker marinade, cut 2 or 3 slashes into the chicken and marinate it for 2 to 3 hours. You can also freeze the raw chicken in its marinade; thaw it before cooking.
For the Kashmiri chili, use 3 teaspoons of paprika, smoked if possible, with a few drops of red food coloring if you want a deeper red color. For the pure chili powder, use cayenne or leave it out for a milder result.
For boneless thighs, the notes give a 25-minute baking time; for chicken breast, 22 minutes. The oven method below is written for bone-in cuts.
Nutrition per serving
- Calories
- 442 kcal
- Fat
- 32 g
- Saturated fat
- 9 g
- Carbohydrates
- 8 g
- Sugar
- 5 g
- Protein
- 28 g
- Sodium
- 643 mg
- Cholesterol
- 148 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Coat chicken in a garam masala and chili-spiced yogurt marinade, then bake it on a rack and baste it as it cooks. Serve with minted yogurt and basmati or saffron rice.
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