This Baked Tandoori Chicken features healthy and delicious Indian flavours you can enjoy right in your home. Made from scratch, baked in your oven and perfect for a weeknight meal!
Indian cuisine has to be one of my favourite cuisines with tandoori chicken being right there at the top of my favourite dishes. I’ve been going to Indian restaurants for a while now and I pretty much always order tandoori chicken. What attracts me to it really is the red colour, I think it makes the chicken look so exotic.
However, a long time ago I learned to make tandoori chicken at home. With a few spices and a few tricks, the popular tandoori chicken can be made right in the comfort of your home in your own oven. Not only can you bake the chicken in your oven, you can also
- 3 lbs or 1.5kg chicken such as breasts, thighs or drumsticks
- 3 tbsp butter unsalted, melted, for brushing
- 1 1/4 tsp chilli powder
- 1 tsp paprika
- 2 tsp lemon juice freshly squeezed
- 1/4 tsp salt
- 1/2 cup yogurt plain, such as Greek yogurt
- 2 cloves garlic minced
- 1 tsp ginger minced
- 2 tsp chilli powder
- 1/2 tsp pepper freshly ground
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 3 tbsp lemon juice freshly squeezed
- 4 tbsp olive oil
- 1 tsp salt
- 2 drops red gel food colouring optional
- Prepare the chicken: Clean the chicken and pat it dry. If using chicken breasts cut them in half. Using a knife, cut deep slits into the chicken.
- Apply wet rub: In a small bowl, mix all the wet rub ingredients together to form a paste. Smear the rub in between the slits and if there is any left over, rub it over the entire chicken breasts.
- Prepare marinade: In a medium size bowl, whisk together all the marinade ingredients. Place the chicken in the bowl with marinade and mix well, making sure each chicken breasts is fully coated.
- Marinate chicken: Cover the bowl with plastic wrap and refrigerate for a couple hours.
- Preheat oven and baking sheet: Preheat your oven to 400 F degrees. Line a baking sheet with aluminium foil and over it, place a grill rack.
- Place the chicken breasts over the grill rack leaving a bit of space in between each piece.
- Bake: Place the chicken breasts over the grill rack leaving a bit of space in between each piece. Bake the chicken for 30 minutes. 15 minutes in brush some butter over each piece. After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes.
- Garnish with lemon slices, parsley and serve.
- As with most dishes, this tandoori chicken should be enjoyed as soon as it’s cooked. However if you have leftover chicken, store it in airtight containers in the refrigerator for 3 to 4 days.
- You can also freeze the chicken also stored in airtight containers and it could last up to 4 months in the freezer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.