This is an easy baked Tandoori Chicken recipe for everyone who happens not to have a tandoor sitting in the middle of your kitchen! Made with accessible ingredients from scratch, chicken is infused with flavour tandoori prawns bbq a yogurt tandoori chicken marinade then baked until golden with little charred bits.
Tandoori Chicken recipe Butter Chicken, Chicken Tikka Masala or Tandoori Chicken? Any outing to an Indian restaurant causes a crisis of indecision as we battle it out between these 3 wildly popular Indian chicken dishes! There’s no denying that one of the reasons why we love Tandoori chicken is the signature smokey chargrilled flavour that can only be achieved in a clay tandoor built to withhold fierce charcoal heat. But don’t worry, you won’t miss the chargrill flavour in this Tandoori Chicken recipe. Oven Baked Tandoori Chicken – made from scratch with everyday ingredients, the flavour of this is authentic! Tandoori Chicken Marinade Here’s what you need for the Tandoori Chicken Marinade.
Kashmiri Chilli is what gives Tandoori the signature red colour. Tastes like paprika with a bit of spiciness, you’ll need to hunt down an Indian grocery store for this. But don’t worry, paprika is a near perfect flavour sub! The chicken won’t be quite as red but will still have a red hue.
You can easily increase the redness with a drop or two of red food colouring. How to make it The making part is very straight forward: mix marinate, add the chicken, then leave to marinate. 12 to 24 hours is best, or 48 hours. If you’re in a rush, then 2 to 3 hours will do the trick if you cut slashes into the chicken. While this is a baked tandoori chicken recipe, it’s a ripper on the barbie too.
And off the charts amazing if cooked over charcoal! Indian Tomato Salad or use the same dressing with slices of cucumber. When naan is in hot demand, I reach for my Easy No Yeast Flatbreads. Fresh side salads are less common in Indian cuisine, vegetables tend to be cooked. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Tandoori chicken – baked in the oven! For everyone who doesn’t have a tandoor sitting in the middle of their kitchen.
The flavour infusion and the lovely crust from the marinade is sensational. Easy sub for Kashmiri Chilli, the only ingredient that is not sold at supermarkets. Line a tray with foil and place a rack on the tray. Bake for 20 minutes, then slather Marinade generously on both sides. Bake further 10 minutes, do a final baste with Marinade then spray with oil. Bake for a further 10 to 15 minutes until you get some nice charred spots.
Minted Yoghurt:Combine ingredients in a food processor and blitz until mint is very finely chopped. BBQ Option:Preheat BBQ with closed lid to medium, brush grills lightly with oil. Garam Masala is an Indian spice mix that you can purchase in dried herbs and spices section of supermarkets. It costs the same as other spices. Kashimiri Chilli – found at Indian grocery stores, gives tandoori chicken the red colour and bit of spiciness. Amazon USA link, but I got mine from a Sydney Indian store. Use in place of paprika in Indian recipes such as Biryani and Chicken Tikka Masala for an earthy, authentic flavour.