Asian-Inspired

Oven-Baked Tandoori Chicken

Oven-Baked Tandoori Chicken
I love Tandoori Chicken. This was considered a treat to get at restaurants and was served on a metal platter with raw onion rings and lemon wedges, directly from the the clay oven (tandoor) where our naan was cooked as well. Accompanying this feast was a condiment bowl of mint chutney and the resulting medley of flavors was pure heaven to me.

I readily admit to not being a pro at Indian cuisine. It is still a journey of discovery and learning for me but I have had some yummy dishes come from my kitchen these past few years. So here we have Tandoori Chicken. This recipe is to be used with an oven since most people will probably not have tandoors lying about in a modern day kitchen but almost everyone will have an oven. I first bake the chicken to cook it before broiling it under high heat to imitate the slightly blackened, burnt color of restaurant versions of this dish.

Oven-Baked Tandoori Chicken

The chicken is first marinated in lemon juice to break down the raw meat to allow the next marinade to penetrate and infuse the meat with flavor and moisture. This should be done for a short while so the lemon juice does not end up cooking the chicken and making it tough.

During the second marinade I opted to not use red food coloring which is traditionally associated with Tandoori Chicken. I’m not very comfortable with the idea of it and the chicken still gets a reddish hue from just the use of the chili powder.

Oven-Baked Tandoori Chicken

I usually serve this dish at home with Cucumber Raita and Indian-Style Scrambled Eggs (Anda Bhurji) however it is traditionally served with Mint Chutney with the garnish of raw onion rings and lemon wedges.

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Oven-Baked Tandoori Chicken


  • Author: The Cooking Jar
  • Yield: 2 1x

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • Onion rings for garnishing (optional)
  • 1/2 lemon, cut into wedges

First marinade:

  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon chili powder
  • 1/2 tablespoon lemon juice
  • Salt to taste

Second marinade:

  • 1/2 cup plain yogurt, whipped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1/2 teaspoon garam masala
  • 1 teaspoon chili powder
  • 2 teaspons ghee
  • Salt to taste

Instructions

  1. Make four slits in each chicken breast to help it cook easier
  2. Mix the first marinade ingredients together
  3. Work the first marinade into the chicken and marinate in the refrigerator for 15 minutes
  4. Mix the second marinade together and coat each chicken breast in it, making sure to rub it into the slits. Marinate in the refrigerator for at least 30 minutes
  5. Line a baking sheet with tin foil and arrange the chicken breasts on it
  6. Bake the chicken in an oven at 325 degrees F for 30 minutes, turning them over halfway through
  7. Switch the oven to broiling and broil at 450 degrees F for 15 minutes or until the chicken blackens slightly
  8. Dish and serve hot with sliced onion rings and lemon wedges

Notes

A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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4 Comments

  • Reply
    plasterer bristol
    February 4, 2015 at 3:22 AM

    Great recipe this, one of my favorites. thanks for sharing.

    Simon

    • Reply
      The Cooking Jar
      February 4, 2015 at 3:23 PM

      Welcome, Simon. Tandoori chicken is such a treat!

  • Reply
    Nagi {RecipeTin Eats}
    August 14, 2014 at 3:03 AM

    Wow – you really know your Indian food! 2 marinades – that’s the REAL way to make tandoori at home. I’m impressed! I have my own “go to” tandoori recipe but I’m going to have to try yours now 🙂

    • Reply
      The Cooking Jar
      August 14, 2014 at 5:04 PM

      I LOVE Indian food. It’s my favorite, favorite cuisine. I take great care in learning how to cook Indian stuff because it deserves it!!

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