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Baked Tandoori Chicken

Baked Tandoori Chicken

baked tandoori chicken
Baked Tandoori Chicken

Baked Tandoori Chicken is an iconic dish in Indian restaurants. The signature red color is unmistakable, due to the red chile peppers or paprika. A tandoor is a clay oven, which bakes the chicken. Most of us don’t have a tandoor oven in our homes, so we bake or grill our dish. The spices in our house-crafted Tandoori Curry Spice gives the recipe it’s signature flavor. The final color might not be as red as some restaurants, but we’re not using any coloring agents as many places do.

Marinating helps to tenderize the chicken and keep it moist while cooking. Cutting slits in the chicken allows the marinade to penetrate into the pieces for extra flavor.

Serve with jasmine or Basmati rice and naan bread and you’ll think you’re in your favorite Indian restaurant.

Serves: 4

Ingredients:
1 Whole Chicken, about 3 ½ to 4 pounds. Cut into 8 pieces and remove the skin. Some cooks leave the skin on.
4 Tablespoons Olive Oil
½ Cup White Onion, Chopped
3-4 Garlic Cloves, Chopped
2 Tablespoons Fresh Ginger, Chopped
3 Tablespoons Tandoori Curry Spice
1 Cup Plain or Greek Yogurt
1 Tablespoon Fresh Lemon Juice

Directions:
Cut diagonal slices in the chicken pieces about a ½ inch deep and about ¾ inch apart. This allows the marinade to get into the chicken. Place the chicken in a reclosable freezer bag or marinating dish.

Put the yogurt, olive oil, garlic, onion, lemon juice and Tandoori Curry Spice in a food processor or blender. Process until smooth. Scrape down the sides to make sure everything is blended. Pour over the chicken and coat evenly. Gently toss or mix with a spoon if needed. Close the bag or cover the dish with plastic wrap. Place in the refrigerator for 3 to 4 hours and turn the chicken periodically to keep the pieces evenly coated. You can marinate up to 24 hours. The longer you marinade it, the more the flavors will develop.

Preheat the oven to 425 F. Remove the chicken from the marinade. Place the chicken on a baking sheet. Cook for 20 minutes. Turn over and cook for another 15 to 20 minutes, cooking thoroughly with an internal temperature of 165F. Remove from the oven and serve with rice and with warm naan bread. You can also serve with flatbread, pita bread or even a flour tortilla.