This moist tandoori chicken makes an enticingly spiced main dish. And you don’t need a clay tandoor oven to make it! Just broil for the last five minutes to darken up the yogurt-based marinade coating for an open-flame crispness. Serve it with rice or naan and veggie of choice (try this chana dal with tomatoes and zucchini). It’s also great atop salads or used in tacos – you’ll love how versatile it is.
Oven-Baked Tandoori Chicken
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 1 Tbsp. oil for basting
- Lime wedges for serving
- Finely chopped cilantro for serving
Marinade
- 1/2 cup thick yogurt or Greek yogurt
- 2 Tbsp. garlic paste
- 1 Tbsp. ginger paste
- 2 Tbsp. lime juice
- 1-1/2 Tbsp. Kashmiri chili powder
- 1-1/2 tsp. salt
- 2 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala
- 2 Tbsp. oil
Optional: 1 tsp. smoked paprika
Instructions
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Preheat oven to 425 degrees F.
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In large mixing bowl, whisk together all marinade ingredients.
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Add chicken to marinade and coat evenly. Marinate 30 minutes at room temperature or up to 8-12 hours in refrigerator.
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Line baking pan with aluminum foil and arrange chicken evenly. (Note: Reserve marinade and add tablespoon of oil, mix well and set it aside for basting later.)
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Bake about 20 minutes or until internal temperature reaches 165 degrees F.
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Baste chicken with remaining marinade.
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Broil on high for 5 minutes to crisp outside.
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Remove from oven and cover with foil for 5 minutes to retain heat.
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Serve with cilantro and lime wedges.
Recipe Notes
• For best results, use thick yogurt. To make thick yogurt, drain whey by adding yogurt to strainer or muslin cloth. This process takes 10-15 minutes. Alternatively, use Greek yogurt.
• If you don't have Kashmiri chili powder, substitute it with 1-1/2 tsp. of chili powder (medium-hot).
• Use smoked paprika to give it a fresh-out-of-tandoor taste.
Get the ingredients you need from Vitacost!
