Tandoori chicken Oven-baked is the recipe today. It is one of the most popular Indian dishes and a favorite among most people, young and old. This was one dish I always wanted to learn to make at home. The traditional restaurant-style uses the clay oven called 'tandoor' for making this dish. However, the regular oven can also be used to make this simple dish.
The tips to make oven-baked Tandoori Chicken
After a couple of trial and errors, I came up with this fail-proof recipe that works out for me. I'm pretty sure this will work out for anyone. Shaan's tandoori masala (available at any Indian groceries ) is used for this recipe and added little spices of my own. A tip to getting this recipe right is to marinate the chicken for about 8 to 10 hours. The longer it sits in the marinade, the tastier it will turn out!
You can reduce the quantity of Tandoori masala used for a mild and less spicy version. Salt is optional as the masala itself has strong spices and salt in it already! However, you can add a hint of salt if you like. Read on for the ingredients used and the method of preparation in detail.
Bake the chicken covered for the first twenty minutes. Some water will be released while baking. Drain the excess water and bake uncovered for the rest of the 20 minutes. Finally, broil to get the nice charred outer layer.
Tandoori Chicken Oven Baked
Ingredients
For marinade
- 12 Chicken drumsticks
- 1 packet Tandoori Masala (Shaan brand
- 2 tbsp ginger garlic paste
- 5 tbsp plain low-fat yogurt
- 1 tbsp oil
- ½ tsp turmeric
- 1 tsp Kashmiri chilly powder
- 1 tsp coriander powder
- 1 big lemon (juice squeezed)
- ¼ tsp salt ( optional)
For garnish
- 1 tsp chaat masala
- 1 raw onions and lemon for garnish
Instructions
- Make a paste of all ingredients mentioned in the 'for marinade' section.
- Wash the chicken and make few slits halfway.
- Apply marinade all over the chicken and arrange it in a baking tray.
- Cover a baking tray with an aluminum foil and refrigerate for about 8 to 10 hours.
- Preheat the oven to 470 deg F.Spray oil on the chicken.
- Cover the baking tray with foil on and with tiny holes pricked on the sheet with a fork
- Bake for about 20 minutes on the top rack.
- Turn over the chicken and drain any excess water that is released while baking.
- Now remove the foil and bake open for another 20 minutes.
- Drain any excess water if any, while baking.
- Sprinkle chaat masala on the chicken and spray oil.
- Return chicken with the baking tray into the oven.
- Set on broil for 5 to 7 minutes or until the chicken is browned.
- Garnish with raw onions and lemon.
- Tandoori chicken is ready, serve with chutney, yogurt, bread (naan) or rice.
Wow. Mouth watering. Yummy
Thank you so much Deepa!
Oh wow. What a coincidence Nisha.. This was our dinner today.. 😀 looks really yummy! 👌
Hey Lavs, that's nice ..it makes an awesome dinner .Thank you for stopping by!
😀
Oh they look nicely charred and perfectly grilled!
Thanks Vidya! broiling gave that nice charred look.
Mouthwatering..super yummy
Thank you so much Ankita! appreciate it!
Mouthwatering tandoori chicken. 🙂
Thank you so much Jyoti!
So yummy and perfect!!
Thank you dear!