Oven Baked Tandoori Chicken
Authentic flavours, my Tandoori Chicken is made in the oven with accessible ingredients. No need to hunt down obscure spices!
Prep
: 10
Total
: 25 minutes
Ingredients
Marinade
- 1.5 cup plain yogurt full fat best
- 2 tablespoon oil any
- 1.5 tablespoon lemon juice
- 2 teaspoon ginger grated
- 5 cloves garlic minced
- 3 teaspoon garam masala spice mix
- 1.5 tablespoon kashmiri chilli powder see subs
- 1 teaspoon turmeric powder
- 2 teaspoon cumin
- 2.5 teaspoon coriander powder
- 0.5 teaspoon chilli powder adjust to taste, pure, not US chili
- 1 teaspoon salt
Chicken
- 1.2 kg drumsticks, bone-in skin on chicken thighs or Marylands whole chicken legs
For Finishing
- Oil spray
Minted Yoghurt
- 1 cup plain yogurt
- 0.5 cup mint leaves packed
- Salt and pepper
- Olive oil
Instructions
Preparation Steps
- Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours.
- 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.
Minted Yoghurt
- Combine ingredients in a food processor and blitz until mint is very finely chopped.
Notes
This recipe is perfect for a flavorful and impressive meal. Ensure chicken is marinated for the full 12-24 hours for optimal flavor.