Tandoori Chicken is a delicious and simple way to cook and serve chicken. The chicken is coated in a spicy yogurt marinade and baked at a high heat making it super tender and juicy.
This is what the chicken looked like once cooked, it was delicious and very tender.
While we are blending, I thought I would show you my vintage Kenwood Chef, with original white pyrex mixing bowl and blending jug! It was bought new by my MIL and I have inherited it. Don’t use it as much as I probably should, but it is a mean blender!
Just in case you were under the misapprehension that I am a tidy cook, I thought I’d show you my chopping board!
I served the Tandoori Chicken with rice, naan bread, salad and a carrot raita (see below).
Tandoori Chicken
Tender chicken in a lightly spiced marinade and quickly baked in a hot oven.
Ingredients
- Juice of 1/2 a lemon
- 1 medium (1 medium ) onion cut into chunks
- 3 cloves (3 cloves) garlic crushed
- 2.5 cm (2.5 cm) piece of fresh ginger chpped
- 1 tbsp (1 tbsp) turmeric powder
- 1 tsp (1 tsp) paprika
- 2 (2) red chillies deseeded
- 1 tbsp (1 tbsp) garam masala
- 200 ml (0.8 cups) Greek Yogurt
- 2 (2) skinless chicken breasts bone in
- 4 (4) large skinless chicken thighs bone in
- 1 (1) lemon cut into wedges
Instructions
- Juice of 1/2 a lemon, 1 medium onion, 3 cloves garlic, 2.5 cm piece of fresh ginger, 1 tbsp turmeric powder, 1 tsp paprika, 2 red chillies, 1 tbsp garam masalaBlend the first eight ingredients together in an electric blender, adding a little of the yogurt if the mixture is too thick to blend.
- 200 ml Greek YogurtStir the rest of the yogurt and thoroughly to combine.
- 2 skinless chicken breasts, 4 large skinless chicken thighsCoat all the chicken pieces and arrange them in a roasting dish. If possible, cover and leave in a cool place to marinate for 4 hours.
- Arrange the chicken on a solid baking tray, and roast in a preheated oven, 200C/400F/Gas 6, uncovered, for 25-30 minutes.
- Cook until the chicken is cooked through and the juices run clear (the breasts may cook more quickly than the thighs, in which case remove them and keep warm)
- 1 lemon cut into wedgesServe the chicken with the lemon wedges.
Notes
I served the Tandoori Chicken with rice, naan, salad and a carrot raita
Nutrition
Calories: 273kcalCarbohydrates: 12gProtein: 40gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 146mgSodium: 189mgPotassium: 773mgFiber: 3gSugar: 5gVitamin A: 513IUVitamin C: 51mgCalcium: 93mgIron: 2mg
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LDH says
I have heard of Tandoori chicken but have never tasted it. 700 degrees F??? I don't think my oven even goes that high!
It sure does look delicious! ummm!
Janice says
I had to go back and look to see if I had made a typo, Lorraine. It's 400F, it would be burnt offerings at 700F!!!
Chow and Chatter says
oh this looks yum great job
Jhonny walker says
great one!! ..but 700F. That one awesome oven!
Skyler says
Looks lovely! Nice, warm curry on a cold night, fab…
things we make says
Hi there! Sorry – I thought I'd left you a comment to say I was going to link to your blog. OOps! Hope you don't mind! Cheers