Simple Baked Tandoori Chicken
This Simple Baked Tandoori Chicken Recipe offers a vibrant blend of spices and tender chicken, making it an ideal choice for those who crave bold flavors without extensive cooking techniques.
Equipment
- Mixing Bowl
- Baking Sheet
- Wire Rack
Ingredients
Chicken Pieces
- 2-3 pounds Bone-in, skin-on chicken pieces (thighs or drumsticks) Use for maximum flavor and juiciness.
Marinade Ingredients
- 1 cup Plain Yogurt Acts as a tenderizer and helps spices adhere.
- 4-5 cloves Garlic, minced Provides robust aroma and flavor.
- 1 tablespoon Freshly grated Ginger Adds a zesty kick.
- 1 teaspoon Ground Cumin Gives earthy warmth.
- 1 teaspoon Ground Coriander Adds a citrusy note.
- 1 teaspoon Paprika Contributes color and mild sweetness.
- 1/2 teaspoon Turmeric Gives a golden hue.
- 1 teaspoon Salt Enhances flavors.
- 2 tablespoons Lemon Juice Introduces refreshing acidity.
- 1/4 cup Fresh Cilantro, chopped For garnish.
Instructions
- In a mixing bowl, combine yogurt, minced garlic, and grated ginger. Stir until well blended.
- Add ground cumin, ground coriander, paprika, and turmeric. Mix thoroughly.
- Squeeze in lemon juice and add salt. Mix again to combine.
- Make shallow cuts in the chicken pieces to allow marinade to penetrate.
- Coat chicken pieces in the marinade, ensuring they are fully covered.
- Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Preheat oven to 425°F (220°C).
- Prepare a baking sheet with a wire rack on top for even cooking.
- Arrange marinated chicken on the wire rack, spaced apart.
- Bake for 35-40 minutes until chicken reaches 165°F (75°C).
- Broil for the last 5 minutes for extra char.
- Let chicken rest for 5-10 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
For a spicier version, increase paprika or add cayenne pepper. You can also substitute chicken with fish or shrimp.