Colorful Oven Tandoori Chicken
A vibrant and flavorful dish, oven tandoori chicken brings the essence of Indian cuisine to your table with ease.
Equipment
- 1 baking sheet lined with parchment paper
- 1 Mixing bowl large
- 1 whisk
Ingredients
Marinade
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
Chicken
- 2 lbs chicken thighs skinless
- 2 tbsp ghee or butter melted
Instructions
Preparation
- In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, and salt. Mix until fully integrated.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, ideally overnight.
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Place the marinated chicken on the prepared baking sheet, leaving space between each piece. Bake for 45-50 minutes, turning halfway through.
- For an additional charred effect, broil the chicken for the last 2-3 minutes of cooking.
Serving
- Serve hot, garnished with fresh cilantro. Pair with basmati rice or naan for a complete meal.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Marinate the chicken overnight for maximum flavor. Use high heat to ensure a crispy exterior.
Ingredient Substitutions: You can replace chicken thighs with drumsticks or chicken breasts as needed.
How to Serve: Serve with basmati rice, naan, or a fresh salad.
Storage & Freshness: Store in an airtight container for up to 3 days and reheat before serving.
Make-Ahead Tips: Prepare the marinade a day in advance to save time on cooking day.
Ingredient Substitutions: You can replace chicken thighs with drumsticks or chicken breasts as needed.
How to Serve: Serve with basmati rice, naan, or a fresh salad.
Storage & Freshness: Store in an airtight container for up to 3 days and reheat before serving.
Make-Ahead Tips: Prepare the marinade a day in advance to save time on cooking day.