tandoori chicken marinade

Recipe video above. Tandoori chicken - baked in the oven! For everyone who doesn't have a tandoor sitting in the middle of their kitchen. :) The flavour infusion and the lovely crust from the marinade is sensational. Easy sub for Kashmiri Chilli, the only ingredient that is not sold at supermarkets.

Baked Tandoori Chicken

plain yoghurt ((full fat best))

tbsp oil ((any))

lemon juice

tsp ginger (, grated)

garlic (, minced)

tsp garam masala spice mix ((Note 1))

1.5 tbsp kashmiri chilli powder ((Note 2 subs))

turmeric powder

tsp cumin

coriander powder

salt

Oil spray

plain yoghurt

mint leaves, packed

Salt and pepper

Olive oil

Basmati rice (OR Saffron rice (see note))

Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)

Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.

Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.

Bake for a further 10 minutes, brush/dab top with Marinade.

Bake further 10 minutes, do a final baste with Marinade then spray with oil.

Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice (below) or plain Basmati Rice.

Combine ingredients in a food processor and blitz until mint is very finely chopped.&nbsp;

Minted Yoghurt:

Preheat BBQ with closed lid to medium, brush grills lightly with oil. Place bone-in skin-on chicken skin side down on grills, cook 5 min until surface is just caramelised - no more.

Baste, then flip. Baste, then close lid. Cook for 20 minutes or until internal temperature is&nbsp;175F/80C (bone in thighs and drumsticks), basting once or twice more.

BBQ Option:

Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!

Grilled Tandoori Chicken

(5 ounces) Greek yogurt (I used 0% fat)

olive oil

garlic, finely minced or pressed

garam masala

paprika (I used smoked paprika)

turmeric

cumin

coriander

ginger

black pepper

cayenne pepper,

chicken

apple cider vinegar

honey,

kosher salt,

black pepper,

cilantro

Add all ingredients to a gallon-sized ziptop bag,...

Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).

Preheat grill to medium-high. Remove chicken from the...

Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.

To a small bowl, add all ingredients except...

To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.

Optionally garnish the chicken with cilantro before serving...

Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.

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Baked Tandoori Chicken

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Top 2 tandoori chicken marinade recipes from across the web

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Baked Tandoori Chicken

Grilled Tandoori Chicken

The most viewed tandoori chicken marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine