Pakistani
Baked tandoori chicken
Oven-baked, not fried: big flavour for very little fat.
- 50minutes
- 4servings
- 439kcal each
- 46gprotein
Ingredients
For 4 servings.
- Chicken 900 g
- Yogurt 250 g
- Ginger garlic paste 2 tbsp
- Red chili powder 2 tsp
- Garam masala 1 tsp
- Lemons 2
- Onions 1
- Cooking oil 1 tbsp
What you will need
Large bowl, Sharp knife, Baking tray with a rack (or foil), Tongs
Method
-
1
Score the chicken 6 min
Cut 2-3 deep slits into each piece, right down to the bone, so the marinade gets inside.
Ready when: Visible cuts in the thickest parts.
-
2
Marinate 60 min
Mix the yogurt, ginger garlic paste, chilli, garam masala, salt, oil and the juice of one lemon. Rub it into the cuts and chill.
Ready when: Thick marinade clinging to every piece.
-
3
Heat the oven 5 min
Heat the oven to 220°C (200°C fan) and set the rack over the tray.
Ready when: Oven is fully hot before the chicken goes in.
-
4
Bake 35 min
Bake the chicken, turning once halfway. Excess marinade drips away, which is what you want.
Ready when: Juices run clear at the bone and the edges are charred.
-
5
Rest and serve 5 min
Rest for 5 minutes, then serve with onion rings and the second lemon.
Ready when: Juicy inside, dry and charred outside.
Cook Baked tandoori chicken from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
