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Tandoori Chicken Oven Recipe

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Ingredients

Adjust Servings:
1 lb. skinless chicken legs
1 tsp olive oil
For marinade
1 cup yogurt or curd
1 tbsp oil
1 tsp garlic – minced
1 tsp ginger — grated
1 tbsp lemon juice
1 small onion
1/2 tsp cayenne pepper
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika
1 tsp salt

Nutritional information

180
caloires
4 g
carbohydrates
32 g
protein
12 g
fat
210 mg
sodium
1 g
fiber

Tandoori Chicken Oven Recipe

Features:
  • Non Veg
Cuisine:
  • 35 mins
  • Serves 4
  • Easy

Ingredients

  • For marinade

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Oven baked tandoori chicken is a classic spicy and savory chicken infused with unique flavors and a crispy crust. The secret behind this lip-smacking succulent chicken delicacy is coating the chicken generously with a delightful marinade that is specially prepared. Traditionally, tandoori chicken is cooked in a tandoor but this recipe uses the easily available oven in its place. Tandoori chicken is served both as a starter and as an accompaniment with rice and naan (Indian flatbread).

Health Benefits

Chicken is a good source of low-fat protein, calcium, and iron. It is also rich in phosphorus, vitamin B6, and B3. Eating chicken is good for the heart and it also helps in weight loss!

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How to make Tandoori Chicken Oven Recipe

  • Grind all marinade ingredients in a blender and grind to a smooth paste.
  • Pour the marinade paste in a zip lock bag with the chicken. Marinate for 2-3 hours or overnight.
  • Preheat oven at 200 degree Celsius for 10 minutes. Layer the oven tray with a foil. Grease the foil with oil.
  • Place the marinated chicken pieces on the lined tray. Spread the remaining marinade over the chicken.
  • Bake for 35 minutes, turning the chicken once in between. Turn the oven to broil setting and bake for 5 minutes.
  • Serve with onion and lemon wedges.

Trivia

Tandoor cooked chicken is a traditional dish belonging to the Mughal era. But the modern tandoori chicken is believed to have been invented by Kundan Lal Gujral, a restaurant owner in Peshawar, before the partition of India around 100 years ago. Indian breads have been baked in tandoors for centuries, but Gujral started grilling chicken in tandoors. After the partition of India, Gujral came to Delhi and started a restaurant called “Moti Mahal”. Jawahar Lal Nehru, the first Prime Minister of India, loved the tandoori chicken served at Moti Mahal so much that he made it a regular dish served at official banquets. Famous world leaders such as John Kennedy, the Shah of Iran, etc have all loved tandoori chicken!

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