Oven Baked Tandoori Chicken
Flavorful and juicy, restaurant-quality oven baked tandoori chicken! This easy recipe will leave you craving more!
Servings: 4 servings
Ingredients
- 4-6 boneless skinless chicken breasts OR large chicken thighs
- basmati rice, for serving
- chopped green onion, for garnish
Marinade
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon onion powder
- 1 tablespoon minced garlic
- 1 tablespoon garam masala
- 1 tablespoon cilantro leaves
- 1 tablespoon paprika
- 1 tablespoon coriander
- 1 teaspoon cumin
- ½ teaspoon ginger
- ¼ teaspoon cayenne pepper
Instructions
- Combine marinade ingredients in a large bowl and whisk until smooth and all ingredients are incorporated.
- Add chicken to bowl and toss to coat well in the marinade. Cover tightly with plastic wrap and refrigerate for 12-24 hours.
- Preheat oven to 425 degrees. Lightly grease a large baking sheet. Use tongs to transfer chicken to baking sheet. Spoon any remaining marinade over the chicken.
- Bake for 35-45 minutes until chicken is cooked through (time will vary depending on the thickness of the chicken. May require up to about 50 minutes if your chicken is particularly thick). Once cooked through, switch oven mode to BROIL and cook another 3-5 minutes until chicken begins to blacken on the edges.
- Serve immediately with basmati rice and garnish with chopped green onions.
Notes
Serve with mango chutney and Indian naan bread for a complete meal!
Nutrition
Calories: 166kcal | Carbohydrates: 5g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 148mg | Potassium: 513mg | Fiber: 1g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg
