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.
  • CourseChicken Recipes, Non-Vegetarian
  • CuisineIndian
Servings
4servings
Servings
4servings
Ingredients
  • 1 1/2kilograms Whole chickenskin-on
  • 1tablespoon Ginger paste
  • 1tablespoon Garlic paste
  • 4teaspoons Kashmiri chilli powder
  • 2teaspoons Chilli powder
  • 1/2teaspoon Coriander powder
  • 1/2teaspoon Turmeric powder
  • 1/2teaspoon Cumin powder
  • 1 teaspoon Garam masala
  • 2teaspoons Kasuri methi
  • 1 tablespoon Lime juice
  • 1/4cup Curd
  • 1 1/2 tablespoons Mustard oil
  • 1 3/4 – 2 teaspoons Salt
  • 1tablespoon Buttermelted
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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