Oven Baked Tandoori Chicken
This is an easy baked Tandoori Chicken recipe for everyone who happens not to have a tandoor sitting in the middle of your kitchen! Made with accessible ingredients from scratch, chicken is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.
Ingredients :
- 1 1/2 cups plain yoghurt
- 2 tbsp oil
- 1 1/2 tbsp lemon juice
- 2 tsp ginger , grated
- 5 garlic cloves , minced
- 3 tsp garam masala spice mix
- 1.5 tbsp kashmiri chilli powder
- 1 tsp turmeric powder
- 2 tsp cumin
- 2 1/2 tsp coriander powder
- 1/2 tsp chilli powder, adjust to taste
- 1 tsp salt
- 1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Marylands
- Oil spray
Directions :
- Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)
- Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
- Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
- Bake for a further 10 minutes, brush/dab top with Marinade.
- Bake further 10 minutes, do a final baste with Marinade then spray with oil.
- Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice (below) or plain Basmati Rice.
