Pakistani
Baked tandoori chicken
Oven-baked, not fried: big flavour for very little fat.
- 50minutes
- 9servings
- 439kcal each
- 46gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken 2 kg
- Yogurt 563 g
- Ginger garlic paste 4½ tbsp
- Red chili powder 4½ tsp
- Garam masala 2¼ tsp
- Lemons 4½
- Onions 2¼
- Cooking oil 2¼ tbsp
From the cupboard
- Salt, about 3⅓ teaspoons
- Marinate at least 1 hour, overnight is better
- Optional: a pinch of red food colour for the tandoori look
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.
In this step
- Chicken2 kg
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.
In this step
- Yogurt563 g
- Ginger garlic paste4½ tbsp
- Red chili powder4½ tsp
- Garam masala2¼ tsp
- Lemons4½
- Cooking oil2¼ tbsp
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.
In this step
- Onions2¼
Ready when: Juicy inside, dry and charred outside.
Cook Baked tandoori chicken from what you already have.
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