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Chicken Tandoori Bake
Chicken Tandoori is an Indian classic. It is believed that Tandoori came to the United States in the 1960s after Jackie Kennedy ate some on her trip to India in the flight. It is also said a lot of dignitaries visiting India used to pack some Tandoori chicken and take home on their flight back in the day as Indian restaurants were not this common in cities around the world as it is today.
Today you can just walk into an Indian restaurant and order some , although most restaurants do not do justice to it based in my experiences but still you get to eat some don’t you.
This dish is a take on the actual recipe but is an easy baked version of the Chicken Tandoori loaded with some veggies. The recipe will help you to prepare a healthier version of the dish using a home-made tandoori masala and serve it to your loved ones.
Do try the recipe , check how you like it and let me know in the comments below.
Cuisine – Middle Eastern, Indian
Course – Main course, Appetizers
Keywords- Chicken , tandoori, healthy meal, quick meal, Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 30 mins
1 Lb of chicken thighs
Canola or Vegetable oil
Some fresh cilantro chopped small
Marinade –
2.5 Tablespoon of plain yogurt or curd
2 Tablespoon of mustard oil
Salt to taste
Fresh lemon juice from ½ lemon
2 Tablespoon of ginger garlic paste
Some tomato ketchup
Tandoori powder - (or use Tandoori powder)
1 Teaspoon of red chili powder
1 Teaspoon of coriander powder
Some dried fenugreek leaves
1 Teaspoon of turmeric powder
1 Teaspoon of chat masala powder
1 Teaspoon of dry mango powder
1 Teaspoon of garam masala powder
Veggies –
4 Green chilis sliced from the middle
½ Potato sliced thin
½ Bell pepper sliced thin
¼ Onion sliced thin
RECIPE :
1. Toss all the ingredients listed in marinade and tandoori powder in a mixing bowl, whisk and mix them together properly into a marinade. You can also use a readymade tandoori masala powder available in stores instead of preparing the powder as mentioned here.
2. Toss the chicken and apply the marinade in the chicken.
3. Spray oil in a grill pan, and place the chicken in the pan. Place the pan in a stove and cook for 5 minutes in full heat.
4. Turn them around and cook for 5 more minutes.
5. Toss the green chili, potatoes, bell peppers, onions and pour the left over marinade on top of the veggies.
6. Toss the cilantro on top of the pan, set the temperature of the oven to 400 degrees and preheat. When ready place the pan in there and bake for 17 minutes.
7. Broil for 4 minutes at the end to get a charred layer on top.
8. Take out and serve hot.
