Tandoori Chicken

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Easy baked tandoori chicken.

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  • Average
  • Average budget

Ingredients

  • 1 kg boneless chicken, cut into big pieces (I used chicken thigh)
  • 1 tsp ground turmeric (turmeric powder)
  • 1½ tsp ground coriander (coriander powder)
  • ½ tsp ground fennel (fennel powder)
  • 1 tsp garam masala
  • ½ tsp ground black pepper (black pepper powder)
  • 1 tsp dried fenugreek leaves
  • 3 tsp paprika
  • 1 tsp red chili powder
  • 3 tbsp natural yogurt
  • Juice of one lemon
  • 1 tsp minced garlic (garlic paste)
  • 1 tsp minced ginger (ginger paste)
  • 2 tbsp oil
  • Salt to taste

Preparation

Step 1

Preheat oven to 250C. Line a baking tray with parchment paper. Set aside.
Place chicken in a large bowl. Add turmeric, coriander, garam masala, black pepper, paprika, red chili powder, fennel, garlic, ginger, yogurt, lemon juice and oil. Season with salt. Toss the chicken well in the spices. Cover and refrigerate for at least 2 hours or overnight if possible.
Arrange chicken in the tray in a single layer. Bake for 45 -50 minutes or until chicken is cooked through.
Serve with naan or rice, mint chutney (recipe link below) and sliced red onions, cucumbers and tomatoes.

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