Tandoori Chicken

2-4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This is one of my favorite Indian dishes, it is so flavorful!! The spices give this a unique flavor like no other. You can make this mild to extra spicy by increasing the amount of black pepper in the marinade. I like mine on the medium heat scale and use 1 teaspoon freshly ground black pepper. Adjust the salt according too how long you plan on marinating the meat; the longer you plan on marinating the chicken, the less salt you will need. If you plan on marinating for up to 4 hours, use 2 teaspoons, if you plan on marinating overnight or all day, use 1 teaspoon. The ingredient list may make the recipe seem labour intensive but it actually comes together without much effort."

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (427.5 g)
  • Calories 536
  • Total Fat - 12.4 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 207.4 mg
  • Sodium - 3976.6 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 6.3 g
  • Sugars - 2.8 g
  • Protein - 58.1 g
  • Calcium - 349.9 mg
  • Iron - 7.6 mg
  • Vitamin C - 47.3 mg
  • Thiamin - 0.6 mg

Step 1

Place the chicken pieces, skin side up, on a cutting board and make 3 to 4 gashes through the flesh of the chicken; set aside.

Step 2

Mix all the ingredients together, except for chicken pieces in a large re-sealable plastic bag and swish together to blend the ingredients.

Step 3

Once marinade ingredients are well blended add the prepared chicken pieces to the marinade and swish together, making sure all pieces are well coated and the marinade is rubbed into the gashes.

Step 4

Marinate for 4 hours or overnight. The longer you plan on marinating the chicken, the less salt you will need. If you plan on marinating for 4 hours, use the full 2 teaspoons. If you plan on marinating overnight or all day, use 1 teaspoon.

Step 5

Preheat oven to 350 degrees Fahrenheit.

Step 6

Remove chicken from marinade and place on a rimmed, parchment paper lined baking sheet, skin side down.

Step 7

Cook for 20 minutes and turn the pieces over, cook for another 20 to 25 minutes or until thermometer reads 165 degrees Fahrenheit. This will depend on how thick your pieces are and the type of oven you are using. If you do not have a thermometer check the thickest piece of chicken by pulling the meat away from the bone with a fork and make sure there is no pink inside.

Step 8

Serve with a side of basmati or jasmine rice or with Naan bread.

Step 9

Enjoy!

Tips & Variations


No special items needed.

Related

Gerry

Made this last weekend, its an awesome recipe, and yes easy to make as well. Having a great line of herbs and spices more than I would ever admit too, I finally purchased the Indian brand Red Chili! All told this Tandoori Chicken was great served with Basmati Rice and Naan. Anyone enjoying Tandoori will love this one!

review by:
(24 Nov 2022)