Tandoori Chicken Recipe

Baked Tandoori Chicken brings a feast of spices and succulence straight to your plate, effortlessly delivering an Indian culinary delight.

Revel in the vibrant flavors of Baked Tandoori Chicken, where spices like garam masala and cumin meet the tangy depth of yogurt. This recipe simplifies the exotic classic, allowing oven-baked convenience to coax out a moist, tender interior and a spice-infused exterior. With the option to customize the heat level to your liking, each forkful promises a succulent escape to the streets of Delhi, accentuating your dinner repertoire with its colorful presentation and robust aroma.

Ingredients

3-pound chicken (such as breasts, thighs or drumsticks)
3 tablespoons butter (unsalted, melted, for brushing)

Wet Rub

1¼ teaspoon chili powder
1 teaspoon paprika
2 teaspoon lemon juice (freshly squeezed)
¼ teaspoon salt

Marinade

½ cup yogurt (plain, such as Greek yogurt)
2 cloves garlic (minced)
1 teaspoon ginger (minced)
2 teaspoons chili powder
½ teaspoon pepper (freshly ground)
1 teaspoon garam masala
1 teaspoon coriander powder
½ teaspoon cumin powder
3 tablespoons lemon juice (freshly squeezed)
4 tablespoons olive oil
1 teaspoon salt
2 drops red gel food coloring (optional)

Instructions

Prepare the chicken: Clean the chicken and pat it dry. If using chicken breasts cut them in half. Using a knife, cut deep slits into the chicken.
Apply wet rub: In a small bowl, mix all the wet rub ingredients together to form a paste.
Smear the rub in between the slits and if there is any left over, rub it over the entire chicken breasts.
Prepare marinade: In a medium size bowl, whisk together all the marinade ingredients. Place the chicken in the bowl with marinade and mix well, making sure each chicken breasts is fully coated.
Marinate chicken: Cover the bowl with plastic wrap and refrigerate for a couple hours.
Preheat oven and baking sheet: Preheat your oven to 400℉. Line a baking sheet with aluminum foil and over it, place a grill rack.
Place the chicken breasts over the grill rack leaving a bit of space in between each piece.
Bake: Bake the chicken for 30 minutes. 15 minutes in, brush some butter over each piece.
After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes.
Garnish with lemon slices, and parsley and serve.

Serving Suggestions

Garlic Mashed Potatoes
Grilled Vegetables
Cilantro Lime Rice
Caesar Salad
Roasted Sweet Potatoes

Tips and Tricks

Flank steak has distinct grains running across its surface. Always slice it against the grain to ensure each piece is as tender as possible.
Let the steak rest for 5-10 minutes after cooking and before slicing to allow juices to redistribute. This ensures a juicier steak.
Depending on your preferred level of doneness, cooking times may vary. For a medium-rare finish, aim for an internal temperature of 135°F (57°C), remembering that the steak will continue to cook slightly when resting.