Quick Tandoori Chicken

 1 total views

This the best homemade oven-baked tandoori chicken recipe ever! This authentic Tandoori chicken is tender, moist, juicy and better than Indian buffets!

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.Prep time: 10 min,
Cook Time:1:45 hr,Serves: 04

Ingredients

1 whole bone-in chicken
1 tsp Kashmiri chili powder or paprika
1 tsp freshly squeezed lemon juice
1 tsp table salt

For the marinade
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 oilTo serve
2 red onions, cut into rings
Melted butter
teaspoon Chaat Masala
2 lemons, cut into wedges

Instructions

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.

Make the marinade: Put the yogurt in a bowl, add the chile powder, salt, ginger paste, garlic paste, kasuri methi,lemon juice, garam masala and mustard oil and stir.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.

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!

Prep Time10 mins
Cook Time1 hr 45 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken, quick, tandoori
Servings: 3
Author: hindustanisakhisaheli

Ingredients

1 whole bone-in chicken
1 tsp Kashmiri chili powder or paprika
1 tsp freshly squeezed lemon juice
1 tsp table salt

    For the marinade
    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

      For the marinade
      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

        Instructions

        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.


        Make the marinade: Put the yogurt in a bowl, add the chile powder, salt, ginger paste, garlic paste, kasuri methi,lemon juice, garam masala and mustard oil and stir.

        • 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.

        Video

        Please vote for this Recipe

        Click on a star to rate it!

        Average rating 0 / 5. Vote count: 0

        No votes so far! Be the first to rate this post.

        As you found this post useful...

        Follow us on social media!

        Leave a Reply

        This site uses Akismet to reduce spam. Learn how your comment data is processed.