baked tandoori chicken

Baked Tandoori Chicken (or Tofu) with "clean out your fridge" veggies.  Serve over basmati rice, with Cucumber Raita and Indian Naan Bread. Updated 7/2020

Baked Tandoori Chicken and Veggies (or Tandoori Tofu) 

plain yogurt whole milk yogurt

olive oil

lime juice

garlic

ginger,

coriander

cumin

garam masala

paprika (not smoked)

turmeric powder

cayenne

teaspoons kosher salt

pepper

——

chicken thighs (boneless, skinless) OR tofu “filets” about 1 inch thick

salt

Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.

Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the 1/4 cup  for basting. Set chicken/ tofu aside.

Cut veggies to roughly ½ inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.

Place marinated chicken/tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.

Bake 25 minutes in the middle of the oven.

Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 -12 more minutes or until chicken is done and veggies are tender.

Delicious! This turned out fabulous. Have made it twice. We cut the salt in half, other than that, made as is. Wonderful recipe!

The photos on this site are gorgeous. I love sheet pan recipes as usually they are easy and one can clean the kitchen while your meal is cooking.  The first time I make a recipe I follow it to the letter. I made the chicken as well as the tofu.  The roasted vegetables were good, however, marinade on the chicken and tofu was not good at all.  I have now tried 2 recipes from this site and have not liked either.  There is one site that every recipe I have tried has been great.  I guess I shouldn't deviate. Again, you photos are beautiful.

Just made this and it was so good! Whole family raved.

My husband made this with both chicken and tofu and a variety of veggies- absolutely delicious.

I made this today. I was curious about the marinade and tasted before applying to the chicken. It seemed to me a little bit strong and salty so in a moment of panic I added more lemon and more yogurt. The chicken turned out delicious and I’m sure if I had left the marinade alone it would have been even better. The vegetables (sweet potatoes, red onion, carrots and red pepper) complimented the chicken nicely and the raita made the dinner superb. Everybody loved it - thanks for such a great recipe!

I am a Meal Prep Chef and come to your site weekly. Thank you so much for having unique, healthy recipes. Every single one has always been a hit!

Wow, absolutely delicious. I used bone in chicken thighs that still had the skin on it because the store was out of boneless/skinless. I seared the skin to give it a nice crisp before marinating and putting in the oven with the veggies. It turned out SO GOOD. The marinade does taste pretty salty before it goes in the oven, but it all balances out after it cooks. 10/10 Sylvia! Can't wait to try it with different veggies.

Such a great recipe. Made it two nights in a row!
Love all the other recipes on this blog, can't wait to try more of them.

This recipe was a huge hit with my family. I left the marinaded chicken in the refrigerator for a few hours before baking. I used onions carrots, and broccoli because that is what I had at home. So delicious!

This recipe was the first I tried from your site, and it makes an almost weekly appearance at our house now. It is so filling, and basically my perfect comfort food! I always make it with red onion, garnet yams, and cauliflower, and serve it with naan. Thank you for such a great recipe!

Followed the recipe exactly and it was awesome. I looooove this marinade. I didn’t have to adjust a single thing. It was perfect! Made it with chicken breast and tofu. I basted the chicken/tofu at 15 and it was perfect to temp 10 mins later. Used cauliflower, onion, pepper and mushrooms since that’s what I had on hand. Served with naan and the mint cilantro chutney. Big hit! Thank you for this!

This was amazing! Such flavors! I used butternut squash, cauliflower, and red pepper. I also made the mint cilantro chutney which is divine.

Authentic tandoori chicken recipe is easy, super flavorful and is fabulous made into different meals. Tender cooked chicken with the MOST delicious  tandoori chicken marinade made with yogurt, lemon juice, spices, ginger, garlic, kasoori methi and a dash of food color for that iconic look. THE BEST TANDOORI CHICKEN RECIPE EVER!!!&nbsp;

Authentic Tandoori Chicken in Oven

yogurt

vegetable oil

dry fenugreek leaves (kasoori methi), optional (refer notes)

garlic, grated

ginger, grated

coriander powder

cayenne pepper powder

orange food color, optional

chicken thighs

Add all tandoori chicken ingredients (except chicken) in a medium bowl and mix well. Add chicken and toss around, to coat well with the marinade. Cover bowl with a plastic wrap and let marinade in refrigerator for at least 6 hours or overnight.

Position an oven rack about 6 inches from heat element and  turn on broil.

Place a oven-safe wire rack on a baking sheet ( this will allow all excess moisture drip down) and place chicken thighs on the wire rack. Place baking sheet in the oven (6-inches from heat element) and broil for about 20 minutes, until slightly charred and cooked. (Alternatively, you can cook chicken on an outdoor grill - refer notes)

Remove baking sheet from oven and place on a wire rack to cool completely.&nbsp;

This Baked Tandoori Chicken features healthy and delicious Indian flavors you can enjoy right in your home. Made from scratch, baked in your oven and perfect for a weeknight meal!

Tandoori Chicken

chicken (such as breasts, thighs

butter (unsalted, melted, for brushing)

chili powder

paprika

lemon juice (freshly squeezed)

yogurt (plain,

garlic (minced)

ginger (minced)

½ teaspoon pepper (freshly ground)

cumin powder

red gel food coloring (optional)

Prepare the chicken: Clean the chicken and pat it dry. If using chicken breasts cut them in half.&nbsp;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, parsley and serve.

What a recipe, so easy to follow, tasty. My friends loved it so much

This came out very good! I grilled the chicken on my charcoal grill, which turned out nice. Got the little crispy bits on the edges. 

Tasted amazing!

My only issue was I scaled up the recipe, and didn't have enough yogurt for the marinade. I substituted with whole milk and some extra lemon juice for the acidity, and it came out great, but I'm sure it would have been even better if I had had enough yogurt.

I can’t believe this gem of a recipe, it’s was so easy to follow and is just so tasty, will certainly be a family favourite here.

Made this recipe and loved it so much I have just ordered the book to make even more delicious food. 
Family love it.

I have really enjoyed this recipe and make it regularly for friends and family. If I make the paste and marinade in advance what is the longest I can leave it in the fridge before actually adding the chicken? Hoping to make it 24 hours in advance so can just add the chicken the day I want to eat it - would this work do you think?

I swear by this recipe! First time I tried my whole family loved it and since then I’ve make it at least 6-7 times within 2 months. Honestly thank you so much for such a simple and tasty recipe.

2nd time with this recepie,  this time I added 1 finely chopped Chipotle pepper in Adobe sauce to the marinade...WOW..!

What a great recipe... I loved it and it was so easy to make.  Very tasty

https://content.jwplatform.com/videos/4yLoIshj.mp4

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