Tandoori Chicken in the Oven
This wonderful recipe for tandoori chicken in the oven is made with chicken pieces. You can use drumsticks, breast halves, leg quarters or chicken thighs, either bone-in or boneless to make tandoori chicken in the oven. The marinade is made with yogurt (use whole or nonfat, as you prefer) along with lemon juice, garlic, chili paste and a variety of aromatic spices, Leave the chicken pieces in the marinade overnight for the best results.
Once the chicken is marinated and you are ready to cook it, get the oven nice and hot, then arrange the chicken on a rack over a roasting pan so all the parts of the chicken are exposed to the heat and so any marinade can drip off and on to the roasting pan underneath.
Tandoori Chicken in the Oven Side Dishes
Our tandoori chicken in the oven recipe goes very nicely with homemade raita (stir some grated cucumber and fresh mint into yogurt), your favorite green salad or green vegetable, and perhaps also some delicious white rice or naan bread. Consider garnishing the finished tandoori chicken in the oven recipe with some slices of raw onion and lemon wedges, or else a sprig of cilantro or parsley instead.
This is a simple recipe to prepare, and as long as you plan ahead, to allow yourself sufficient marinating time, you should really enjoy the results of this tandoori chicken in the oven recipe.
- 1 cup (250ml) plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon finely minced garlic
- 1 tablespoon Thai chili paste with garlic (optional)
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons salt
- 12 chicken pieces chicken (drumsticks, boneless or bone-in thighs, breast halves, leg quarters etc)
- Raw white onion slices
- Lemon slices
- First we are making the marinade.
- Stir the yogurt and lemon juice together.
- Stir in the garlic, chili paste (if using), and all the spices until the marinade is smooth and thick.
- Put 6 pieces of chicken in one Ziploc bag and the other 6 in a second bag.
- Divide the marinade between both bags.
- Knead to get the marinade all over the chicken and seal the bags after squeezing out the air.
- Marinate in the refrigerator for 12 to 24 hours, flipping the bags a few times.
- Line a roasting pan with foil and lay a rack over the pan.
- Preheat the oven to 425 degrees F (220 degrees C).
- Arrange the chicken pieces, not touching, on the rack.
- Bake for 30 minutes.
- Flip the chicken pieces and bake for another 10 to 15 minutes, or until charred on one side.
- Check for doneness.
- Turn the oven off and let the chicken rest in the oven for 20 minutes.
- Transfer the chicken on to a warmed platter and garnish with lemon wedges and onion slices, if liked.
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Choose from lamb, chicken , fish, vegetarian or seafood curries. Each recipe has a photo so you can get a good idea of what the dish is going to look like, and most of the recipes are mild to medium in flavor, although of course you may tweak depending on your own palate.
You will find the recipes closer to British Indian community recipes rather than Americanized Indian food, which is good because you can expect more depth and authenticity. The ingredients you need are also easy to find, although you might need to visit an Asian grocery store or order some online, depending which recipes you are going to make. Whether you are into Indian food or you want to find out more about authentic Indian curry recipes or buy the book as a gift for a cooking friend, you are sure to enjoy this one.