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!

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!

  • 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

Before Marination:Wash the Chicken thoroughly


  1. 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.

  1. 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s