Baked Tandoori Chicken Recipe

ByAngela

Introduction

Have you ever wondered how to achieve the authentic flavors of Indian cuisine right in your kitchen? Tandoori chicken, a beloved dish known for its vibrant spices and smoky flavor, is often thought to be complicated to prepare. However, with the right recipe, you can create a mouthwatering baked tandoori chicken that rivals your favorite restaurant dish. In this post, we’ll guide you through a simple yet delicious baked tandoori chicken recipe, ensuring that you impress your family and friends with your culinary skills.

Ingredients List

To create the perfect baked tandoori chicken, you’ll need the following ingredients:

  • Chicken: 4 bone-in, skinless chicken thighs (or breasts if preferred)
  • Yogurt: 1 cup plain yogurt (Greek yogurt works well too)
  • Spices:
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon paprika (for color)
    • 1 teaspoon turmeric
    • 1 teaspoon garam masala
    • 1 teaspoon cayenne pepper (adjust to taste)
  • Garlic: 4 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Lemon Juice: 2 tablespoons
  • Salt: 1 teaspoon (or to taste)
  • Oil: 2 tablespoons vegetable or olive oil
  • Fresh Cilantro: for garnish

Substitutions:

  • Chicken: Use tofu or paneer for a vegetarian option.
  • Yogurt: Dairy-free yogurt can be used for a lactose-free alternative.
  • Spices: Adjust the spices according to your taste preferences or availability.

Timing

Preparing this baked tandoori chicken takes approximately 90 minutes, including marination time, which is about 30 minutes. This is 20% less time than the average tandoori chicken recipe that requires grilling. The cooking time is around 40 minutes, making this a quick yet flavorful meal option.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the yogurt, garlic, ginger, lemon juice, and all the spices. Mix well until smooth.

Marinade=Yogurt+Garlic+Ginger+Lemon Juice+SpicesMarinade=Yogurt+Garlic+Ginger+Lemon Juice+Spices

Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature will help achieve that characteristic tandoori flavor.

Step 3: Prepare the Baking Tray

Line a baking tray with aluminum foil or parchment paper for easy cleanup. Place a wire rack on top if you have one; this allows the heat to circulate around the chicken.

Step 4: Arrange the Chicken

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken pieces on the prepared baking tray or wire rack.

Step 5: Bake the Chicken

Drizzle the chicken with oil to enhance browning. Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and has a nice char. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

Step 6: Garnish and Serve

Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh cilantro before serving.

Nutritional Information

Here’s a breakdown of the nutritional information for one serving of baked tandoori chicken (based on a recipe serving four):

  • Calories: 300
  • Protein: 28g
  • Fat: 15g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sodium: 600mg

Nutritional Insights:

  • High in protein, making it a great option for muscle recovery.
  • Contains healthy fats from yogurt and olive oil.

Healthier Alternatives for the Recipe

If you’re looking to make this recipe even healthier, consider the following modifications:

  • Use skinless chicken to reduce fat content.
  • Substitute Greek yogurt with low-fat yogurt to cut calories.
  • Add more vegetables: Serve with a side of roasted vegetables or a fresh salad to increase fiber and nutrient intake.

Serving Suggestions

Baked tandoori chicken pairs beautifully with:

  • Basmati Rice: Fluffy rice complements the spices perfectly.
  • Naan Bread: Soft, warm naan is perfect for scooping up the chicken and sauce.
  • Cucumber Raita: A cooling yogurt sauce balances the spices.
  • Salad: A simple cucumber and tomato salad adds freshness.

Personalized Tip:

For a complete meal, serve the chicken with a side of spiced lentils (dal) and a mango chutney for a delightful flavor contrast.

Common Mistakes to Avoid

  1. Not Marinating Long Enough: For maximum flavor, marinate the chicken for at least 30 minutes, but overnight is best.
  2. Skipping the Oil: A drizzle of oil helps to achieve that crispy exterior.
  3. Overcrowding the Baking Tray: Ensure there’s enough space between the chicken pieces for even cooking.

Storing Tips for the Recipe

  • Leftovers: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
  • Freezing: For longer storage, freeze cooked chicken in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Reheat in the oven to maintain crispiness, or microwave until heated through.

Conclusion

In just a few simple steps, you can create a delicious baked tandoori chicken that’s sure to impress. With its rich flavors and aromatic spices, this dish is perfect for any occasion. We invite you to try this recipe, share your feedback in the comments, and subscribe for more culinary delights!

FAQs

1. Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but reduce the cooking time to about 20-25 minutes.

2. Is tandoori chicken spicy?

The spiciness can be adjusted by modifying the amount of cayenne pepper in the marinade.

3. Can I grill this chicken instead of baking it?

Absolutely! For a traditional taste, grill the marinated chicken over medium heat until cooked through.

4. What can I serve with tandoori chicken?

It pairs well with basmati rice, naan, and a refreshing cucumber raita.

5. How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Baked Tandoori Chicken Recipe

Baked Tandoori Chicken Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • Chicken: 4 bone-in, skinless chicken thighs (or breasts if preferred)
  • Yogurt: 1 cup plain yogurt (Greek yogurt works well too)
  • Spices:
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika (for color)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Garlic: 4 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Lemon Juice: 2 tablespoons
  • Salt: 1 teaspoon (or to taste)
  • Oil: 2 tablespoons vegetable or olive oil
  • Fresh Cilantro: for garnish

Instructions

    Step 1: Marinate the Chicken

    In a large bowl, combine the yogurt, garlic, ginger, lemon juice, and all the spices. Mix well until smooth.

    Marinade=Yogurt+Garlic+Ginger+Lemon Juice+SpicesMarinade=Yogurt+Garlic+Ginger+Lemon Juice+Spices

    Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).

    Step 2: Preheat the Oven

    Preheat your oven to 400°F (200°C). This high temperature will help achieve that characteristic tandoori flavor.

    Step 3: Prepare the Baking Tray

    Line a baking tray with aluminum foil or parchment paper for easy cleanup. Place a wire rack on top if you have one; this allows the heat to circulate around the chicken.

    Step 4: Arrange the Chicken

    Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken pieces on the prepared baking tray or wire rack.

    Step 5: Bake the Chicken

    Drizzle the chicken with oil to enhance browning. Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and has a nice char. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

    Step 6: Garnish and Serve

    Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh cilantro before serving.

© Angela
Category: DINNER