Tandoori malai chicken. Perfect your dinner game with tandoori spiced baked chicken recipe. This version uses simple spices like ground cumin and coriander alongside cream and yogurt. Easy and delicious everyday dinner!
Why I Love This Simple Baked Chicken
Easy dinner bakes make everyday cooking a breeze. And there are more options than ever to choose from the recipes that require minimal effort and are budget friendly. This baked chicken recipe is the perfect example. Combining the classic fiery flavors of tandoori chicken with malai or cream, this dish leans into the richness of the marinade. A gentle mix of aromatics with cream and yogurt makes it tender with a subtle buttery taste.
The addition of diary in the marinade obviously makes the chicken ridiculously tender, and the outside gets the charred, smoky edges while the inside stays juicy. In short, it’s creamy baked chicken with gentle spices. Usually served with naan or rice, it can also be a delicious starter for a fancy dinner. Creamy, smoky and delicious - this is exactly how you elevate your dinner.
Key Ingredients In Tandoori Malai Chicken
- Chicken - Chicken cutlets or fillets are perfect.
- Spices - Ground cumin, coriander, red chili powder and garam masala.
- Yogurt - The natural tenderizer in the marinade.
- Cream - Adds a caramelized coating.
How To Make Tandoori Malai Chicken
Marinade - To make the softest, creamiest chicken ever, start with the rich marinade. Minced ginger and garlic, cumin, coriander, red chili powder, garam masala, dried fenugreek leaves and a touch of cream and yogurt. Coat each and every part of the chicken really well, and let it marinate for about an hour or even overnight for extra tender meat.
Bake chicken - Oven is my preferred option, but you can grill or barbecue if you like. The idea is to cook them hot and fast to get those charred edges. And that’s it. Ridiculously tender chicken that you can serve with naan, parathas or rice.
Tandoori Malai Chicken
Ingredients
- 6 chicken thigh cutlets, bone-in, skin on
- 3 garlic cloves, minced
- 2 cm ginger, peeled and minced
- ¼ cup fresh cream
- 2 tablespoons yogurt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ¼ teaspoon red chili powder
- 1 teaspoon ground white pepper
- 1 teaspoon dried fenugreek leaves
- Juice of ½ of lemon
- Salt to taste
- Oil, to spray chicken
- Fresh coriander leaves (cilantro), for garnish
- Salad and mint chutney (optional), to serve
- Lemon wedges, to serve
Instructions
Prep the chicken:
- Pat the chicken cutlets dry with paper towel.
Make the marinade:
- In a large bowl, whisk together garlic, ginger, cream, yogurt, cumin, coriander, garam masala, red chili powder, ground white pepper, fenugreek leaves, lemon juice and salt to make thick, smooth paste.
Marinate chicken:
- Add chicken cutlets to the bowl and massage marinade into the chicken. Cover and refrigerate for at least 1 hour or overnight if time permits.
Preheat oven:
- When ready to cook, preheat your oven to 220C (425F). Line a large baking tray with baking paper.
Arrange chicken:
- Shake off any excess marinade and arrange the chicken cutlets on the tray, leaving a little space between each so they cook evenly. Spray with cooking oil.
Bake chicken:
- Bake for about 35-40 minutes or until cooked through and juices run clear with a few golden spots and charred edges. Ensure the internal temperature reaches 74C (165C) at the thickest part, using a meat thermometer. Turn on the grill. Grill or broil for about 2-3 minutes for crispy skin.
Rest and garnish:
- Let the chicken rest for about 5 minutes so the juices settle. Garnish with fresh coriander leaves (cilantro). Serve hot with salad, naan, rice and mint chutney (optional).
Video
Nutrition
Like this tandoori malai chicken recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
Check out more baked chicken recipes:
Leave a Reply