Oven Baked Tandoori Chicken

Tandoori chicken is a popular chicken dish traditionally prepared in a tandoor clay oven. This recipe explains an easy method to prepare tandoori chicken in an electric oven.

Oven baked tandoori chicken

 

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Oven baked Tandoori Chicken
Tandoori chicken is a popular chicken dish traditionally prepared in a tandoor clay oven. This recipe explains an easy method to prepare tandoori chicken in an electric oven.
Oven baked tandoori chicken
Course Non-Vegetarian
Cuisine Indian
Servings
numbers
Ingredients
  • 1 1/2 kilograms Whole chicken skin-on
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 4 teaspoons Kashmiri chilli powder
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Garam masala
  • 2 teaspoons Kasuri methi
  • 1 1/2 tablespoons Lime juice
  • 1/4 cup Curd
  • 1 1/2 tablespoons Mustard oil
  • 1 3/4 teaspoons Salt
  • 1 tablespoon Butter melted
Course Non-Vegetarian
Cuisine Indian
Servings
numbers
Ingredients
  • 1 1/2 kilograms Whole chicken skin-on
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 4 teaspoons Kashmiri chilli powder
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Garam masala
  • 2 teaspoons Kasuri methi
  • 1 1/2 tablespoons Lime juice
  • 1/4 cup Curd
  • 1 1/2 tablespoons Mustard oil
  • 1 3/4 teaspoons Salt
  • 1 tablespoon Butter melted
Oven baked tandoori chicken
Instructions
  1. Wash and pat dry the chicken with a towel, make a few gashes on it.
  2. Make a marinade by mixing all the ingredients except melted butter.
  3. Rub the marinade all over the chicken. Cover and refrigerate the chicken for about 8 hours or overnight.
  4. Remove chicken from the refrigerator 30 minutes before baking. Preheat the oven to 200°C for 10 minutes.
  5. Place the chicken in a baking pan lined with a wire rack. Bake for about 1.30 hours or until the chicken is done. If the leg is easily falling away and the flesh is white, the chicken is likely done.
  6. Remove the chicken from the oven and brush it with melted butter. Cover the chicken with an aluminium foil and let it rest for 15 minutes before serving.
  7. NOTES - Baking the chicken with the skin on helps to keep the chicken soft and moist.
  8. Placing the chicken in a baking pan lined with a wire rack allows the hot air to circulate evenly around the chicken.
  9. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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