The Best Tandoori Chicken Recipe : Discover how to prepare the greatest oven-baked Tandoori Chicken. It’s juicy, tender, and full of flavor—all without the use of a clay tandoor oven.
The Best Tandoori Chicken Recipe
The most delicious appetizer found in Indian restaurants all over the world and the lifeblood of every celebration is The Best Tandoori Chicken, which is made of marinated chicken pieces and is so delicious that it melts your heart.
Ingredients
- 1 Pound Skinless chicken (bone in cut into 3-inch pieces)
- 1 – ¼ Cups Hung curd or greek yogurt
- ¼ Cup Mustard Oil
- 3 tbsp Ginger Garlic Paste
- 4 tbsp Tandoori Masala (Good Quality)
- 2 tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
- 1 tbsp Turmeric Powder
- 1 tbsp Salt (to taste) (According to taste)
- 2 tbsp Lemon Juice
Instructions
Combine all the ingredients, excluding the chicken, in a dry, clean bowl and stir well.
The chicken pieces should then be added and thoroughly marinated.
The marinated chicken should be covered and refrigerated for the entire night.
Set the oven’s temperature to 375 F.
The marinated chicken pieces should be arranged on a wire rack. After setting the wire rack on a baking tray, bake it for forty minutes.
Remove the chicken pieces after the first 20 minutes, flip them over, and continue baking for the remaining 20 minutes.
To achieve the charred effect, broil for an additional five minutes.
Have fun!
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Notes
This recipe requires hung curd, or any thick yogurt; without it, the chicken pieces won’t marinade properly and will taste bland.
Use the finest tandoori masala you can afford; it will make a world of difference.
Marinating over night is essential. Sometimes I let it marinade for a full day.
Using chicken on the bones ensures tender and juicy tandoori chicken every time.
For this dish, avoid using breast or boneless chicken pieces as they will result in dry tandoori chicken pieces.
To obtain the true taste of tandoori, avoid substituting any other oil for the mustard oil.
When baking, always use a wire rack to keep your chicken pieces from getting sweaty and mushy.
For five minutes, broil it on high to get the charred look. Don’t omit this step.
Nutrition Information (Per Serving):
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 120mg
- Sodium: 420mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 32g
FAQs
1. Can I swap out the thighs for chicken breasts?
Sure, if that’s what you’d rather use, chicken breasts. But chicken thighs are usually juicier and taste better.
2. Do I need a grill to make tandoori chicken?
Sure, you may bake the chicken for 25 to 30 minutes, or until it’s cooked through, at 425°F (220°C) in the oven.
3. How hot is tandoori chicken?
The inclusion of spices like paprika and tandoori masala results in the typical pleasantly spicy taste of pan-fried chicken. By using more or less of the spice blend, you can change the level of spice to suit your tastes.
4. Can I substitute Greek yogurt for regular yogurt?
Indeed, plain yogurt can be replaced with Greek yogurt. For the marinade to have the proper consistency, you might need to thin it up with a little water.
5. How should I keep tandoori chicken leftovers?
You may keep leftover tandoori chicken in the fridge for up to three days if you put it in an airtight container. Before serving, reheat it in the oven or microwave.
