Quick Tandoori Chicken
This the best homemade oven-baked tandoori chicken recipe ever! This authentic Tandoori chicken is tender, moist, juicy and better than Indian buffets!
NYC Prices page
Cook Time:1:45 hr
1 whole bone-in chicken
1 tsp Kashmiri chili powder or paprika
1 tsp freshly squeezed lemon juice
1 tsp table salt
1 cup plain yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tbsp kasoori methi
1 tsp paprika powder
1/2 tsp table salt
2 tbsp freshly squeezed lemon juice
1 tbsp Garam Masala
2 tbsp refined mustard oil
2 red onions, cut into rings
teaspoon Chaat Masala
2 lemons, cut into wedges
Before Marination:Wash the Chicken thoroughly
Make incisions in the flesh with a sharp knife. Put the chicken in a deep bowl.
In a small bowl, stir together chile powder, lemon juice and salt, and rub onto chicken pieces. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.
Add the marinade to the chicken and rub it all over properly. Cover the bowl again and put it in the refrigerator for 3 to 4 hours to marinate.
Preheat the oven to 400. Put the chicken on to foil lined baking tray. Baste with butter and cook for 40 minutes.
Sprinkle with chaat masala and serve with onion rings and lemon wedges.
Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
Video description of recipe
Subscribe to my Youtube Channel
Please vote for this Recipe
Click on a star to rate it!
Average rating / 5. Vote count:
No votes so far! Be the first to rate this post.