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Baked Tandoori Chicken

Name: Baked Tandoori Chicken
Prep time: 3600 s
Cook time: 2100 s
Total time: 6000 s
Yield: 6
Ingredients: 3/4 kilogram Chicken broilers or fryers thigh meat and skin raw; 3/4 kilogram Chicken broilers or fryers leg meat and skin raw; 125 grams Nestle Milkpak Yogurt; 1 tablespoon Spices garlic powder; 1 teaspoon Spices chili powder; 1/4 teaspoon Spices pepper black; 1 1/2 teaspoon Spices coriander seed; 1/2 teaspoon Spices cumin seed; 1/2 teaspoon Salt table; 1/4 teaspoon Spices turmeric ground; 1 teaspoon Spices fenugreek seed; 1 tablespoon Lemon juice raw; 1 1/2 tablespoon Oil olive salad or cooking; 15 grams Coriander (cilantro) leaves raw; 1 teaspoon Spices chili powder; 1 tablespoon Oil olive salad or cooking

100'

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Not included in this recipe

Treenut

Soy

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Soy-Free

Ingredients

Servings

- 6 Portions +

Chicken, broilers or fryers, thigh, meat and skin, raw

3/4 kilogram Chicken, broilers or fryers, thigh, meat and skin, raw

Chicken, broilers or fryers, leg, meat and skin, raw

3/4 kilogram Chicken, broilers or fryers, leg, meat and skin, raw

Nestle Milkpak Yogurt

125 grams Nestle Milkpak Yogurt

Spices, garlic powder

1 tablespoon Spices, garlic powder

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Spices, coriander seed

1 1/2 teaspoon Spices, coriander seed

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Salt, table

1/2 teaspoon Salt, table

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Spices, fenugreek seed

1 teaspoon Spices, fenugreek seed

Lemon juice, raw

1 tablespoon Lemon juice, raw

Oil, olive, salad or cooking

1 1/2 tablespoon Oil, olive, salad or cooking

Coriander (cilantro) leaves, raw

15 grams Coriander (cilantro) leaves, raw

Spices, chili powder

1 teaspoon Spices, chili powder

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Baked Tandoori Chicken

Nutri value

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Instructions

4 Steps

100'

Total

60'

Preparation

35'

Cooking

Waiting

Step by step

1 of 4

60'

Step 1

Prepare Tandoori Marinade
1. In a large mixing bowl, stir together yogurt, ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper, coriander powder, cumin powder, oil and lemon juice or chaat masala. Taste test, adjust salt and spice/heat levels to your taste.
2. Pat dry chicken with paper towels and make deep slits in meat. Add them to the marinade & coat them well.
3. Cover and rest in the refrigerator for least 6 hours to overnight.

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2 of 4

15'

Step 2

How to make Tandoori Chicken
1. Preheat the oven to 470 F - 240 C. (If using a smaller oven like a OTG, preheat at 430 F - 220 C). Place a wire rack over a baking tray, lined with foil for easy cleanup. Spray oil over the wire rack.
2. Arrange the marinated chicken on the rack. Roast/bake the chicken for a total of 25 to 30 mins (depending on the size of chicken), basting with leftover marinade or with chili oil/ melted butter, after the first 12 to 15 mins.

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3 of 4

20'

Step 3

3. Turn the chicken to the other side after basting and roast for another 12 to 15 minutes. Move the tray to the top rack and broil for 3 minutes to 4 mins, to get some charred spots. The timings can vary depending on your oven and the size of chicken. So adjust accordingly.
4. When the chicken is cooked through, an instant-read thermometer inserted into the thickest part should read 165 to 170 F (75 C).

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4 of 4

Step 4

5. Brush the drippings or melted butter all over the chicken to keep it moist. Garnish with chopped coriander leaves.

For a complete meal, serve it with rice, kachumber and Mint raita.

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