Tandoori Chicken Oven Baked
Tandoori chicken oven baked is a delicious appetizer main course with chicken marinated in yogurt and spices,baked and broiled to perfection
Servings: 8 people
Calories: 217kcal
Ingredients
For marinade
- 12 Chicken drumsticks
- 1 packet Tandoori Masala (Shaan brand) optional
- 2 tbsp ginger garlic paste
- 5 tbsp yogurt plain low-fat
- 1 tbsp oil mustard or vegetable oil
- ½ tsp turmeric
- 1 tsp chili powder Kashmiri
- 1 tsp coriander powder
- 1 big lemon (juice squeezed)
- 1 tsp cumin powder
- 1 tsp chaat masala
- ½ tsp garam masala
- 1 tsp black pepper
- 1 tsp Ajwain (Carom seeds)
- 1 tsp Kasuri methi (dried fenugreek leaves)
- ¼ tsp salt
- ½ tsp baking soda (optional)
For garnish
- 1 tsp chaat masala
- 1 onion
- 1 lemon
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.
Notes
- Shaan's tandoori masala (available at any Indian grocery) is used for this recipe, along with some other spices.
- One important tip for 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! However if you are in a time crunch 3 to 4 hours will also work.
- 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.
- 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 a nice charred outer layer.
Nutrition
Serving: 55g | Calories: 217kcal | Carbohydrates: 3g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 201mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
