Chicken recipes

Oven Baked Tandoori Chicken

As long as chicken has spice I’m in, there’s nothing worse than bland chook. No thank you, then I would rather be a vegetarian. Well, one component’s for positive there’s not anything bland about this Oven-Baked Tandoori Chicken. It is full of flavor and scrumptious. I am certain if it’s cooked in a clay oven it’ll be even higher however I ought to accept my electric oven I wager. Tandoor oven or no longer I am very thrilled with the manner it grew to become out. It is considered one of my preferred ways to cook dinner chooks.

 

Oven Baked Tandoori Chicken

Oven Baked Tandoori Chicken

 

Ingredients

  • 500-gram chicken breasts Cut into large cubes
  • 2 tbsp yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp Kasuri methi/dried fenugreek leaves
  • 1/2 tsp garam masala
  • 2 tsp chili powder I used Kashmiri Chilli powder
  • 1&1/2 tsp ginger/garlic paste
  • 3/4 tsp salt
  • 1 tbsp melted butter
  • a drop of red food coloring (optional)

For the sauce

  • 1 tbsp butter
  • 2 bay leaf
  • 2 cinnamon sticks
  • 2 elachie/cardamom
  • 1 black elachie
  • 1-star aniseed
  • 1 onion finely chopped
  • 1 sprig curry leaf
  • 1 tsp ginger/garlic paste
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp masala
  • 1 tsp Kashmiri chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground fennel seeds/oomph blended
  • 1×400 gram canned tomatoes
  • 1 tsp honey
  • 1/4 cup cream
  • 1 cup Basmati rice
  • 50-gram butter
  • 2&1/2 cup water or chicken stock
  • 1 fried onion for garnishing optional

Instructions

  • For the chicken marinade, cut the chicken into cubes
  • Whisk the yogurt, ginger/garlic paste, and lemon juice together
  • Add in all the dry spices, Kasuri methi, and salt and mix well to form a paste. Add a drop of food coloring if you wish
  • It’s best to roast and grind your own spices before making the marinade
  • Rub the marinade into the chicken. Cover and refrigerate for at least an hour or overnight
  • Turn on the grill function of your oven
  • Add the melted butter to the chicken and mix well
  • Place the chicken on a parchment-lined baking tray and grill for at least 10 minutes or until chicken is chargrilled

For the sauce

  • Heat butter with a drop of oil to prevent burning.
  • Add the cinnamon stick, bay leaf, black place, place, curry leaf, and star aniseed. Fry until fragrant
  • Add onion and sauté until slightly brown
  • Add the ginger/garlic paste and fry for a minute
  • Add the masala, chili powder, garam masala, turmeric, cumin, coriander, oomph and allow it to cook for at least 2 minutes. Add a few drops of water to prevent burning
  • Add the tomatoes, season with salt and add 1 tsp, honey. Add the cream and mix well. Cover and simmer for 10 minutes
  • Add the chicken and raw rice to the pot. Season with more salt if required. Add 2 & 1/2 cups water or chicken stock. Cover and cook in the oven at 180 degrees Celcius for 45 minutes to an hour until rice is cooked
  • Cut up the 50 grams of butter and place it on top of the rice. Mix through when serving

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