Baked Tandoori Chicken

Name: Baked Tandoori Chicken
Prep time: 60 s
Cook time: 35 s
Total time: 100 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

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Not included in this recipe

Treenut

Soy

Peanuts

Fish

Egg

Crustaceans

Servings

- 6 +

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

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

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

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

125 grams Nestle Milkpak Yogurt

Nestle Milkpak Yogurt

1 tablespoon Spices, garlic powder

Spices, garlic powder

1 teaspoon Spices, chili powder

Spices, chili powder

1/4 teaspoon Spices, pepper, black

Spices, pepper, black

1 1/2 teaspoon Spices, coriander seed

Spices, coriander seed

1/2 teaspoon Spices, cumin seed

Spices, cumin seed

1/2 teaspoon Salt, table

Salt, table

1/4 teaspoon Spices, turmeric, ground

Spices, turmeric, ground

1 teaspoon Spices, fenugreek seed

Spices, fenugreek seed

1 tablespoon Lemon juice, raw

Lemon juice, raw

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

Oil, olive, salad or cooking

15 grams Coriander (cilantro) leaves, raw

Coriander (cilantro) leaves, raw

1 teaspoon Spices, chili powder

Spices, chili powder

1 tablespoon Oil, olive, salad or cooking

Oil, olive, salad or cooking

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Instructions

Step by step

1 of 4

60'

Step 1

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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.

2 of 4

15'

Step 2

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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.

3 of 4

20'

Step 3

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4 of 4

Step 4

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