Flavorful and juicy, restaurant-quality oven baked tandoori chicken! This easy recipe will leave you craving more!
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Marinating Time: 12 hourshours
Total Time: 55 minutesminutes
Servings:4servings
Ingredients
4-6boneless skinless chicken breasts , OR large chicken thighs
basmati rice, for serving
chopped green onion, for garnish
Marinade
½cupplain yogurt
1tablespoonlemon juice
1tablespoononion powder
1tablespoonminced garlic
1tablespoongaram masala
1tablespoon cilantro leaves
1tablespoonpaprika
1tablespooncoriander
1 teaspooncumin
½teaspoonginger
¼teaspooncayenne 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!