Tandoori Chicken
The homemade tandoori paste makes this tandoori chicken a stunner.
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Servings
Ingredients
- 1 kg boneless chicken cut into big pieces (I used chicken thigh)
- 1 teaspoon ground turmeric turmeric powder
- 1 ½ teaspoon ground coriander coriander powder
- ½ teaspoon ground fennel fennel powder
- 1 teaspoon garam masala
- ½ teaspoon ground black pepper black pepper powder
- 1 teaspoon dried fenugreek leaves
- 3 teaspoon paprika
- 1 teaspoon red chili powder
- 3 tablespoon natural yogurt
- Juice of one lemon
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon minced ginger ginger paste
- 2 tablespoon oil
- Salt to taste
Instructions
- 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.
Video
Notes
- You can add a pinch of tandoori color to the chicken if you like.
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 5g | Protein: 74g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 223mg | Sodium: 290mg | Fiber: 2g | Sugar: 1g