Tandoori Chicken Bake Recipe

Tandoori Chicken Bake Recipe
This dish may look spicy if you’re not familiar with it, but it isn’t at all. It’s just packed with delicious flavors. If spicy is your thing, though, you can add more cayenne to the mix. This is a great introduction to Indian food if you’ve never tried it before!

How To Make Tandoori Chicken Bake

The exciting blend of spices and flavors in this baked tandoori chicken will surely make your mouth water in delight. You can even add some heat to it by incorporating some peppers.

Prep: 30 mins
marinate: 8 hrs
Cook: 1 hr 30 mins
Total: 10 hrs
Serves:

Ingredients

  • 1 lemon rind, grated
  • 6 tbsp lemon juice
  • 2 tsp. salt
  • 4 chicken quarters
  • 1 tsp coriander
  • ½ tsp cumin
  • 1 tsp ginger
  • 1 clove garlic , crushed
  • 2 tbsp paprika
  • pinch Scant cayenne
  • 1 ¼ cup yogurt
  • 1 tbsp vinegar
  • ¼ cup butter
  • 1 can large crushed tomatoes
  • 1 cup yellow pepper, chopped

Instructions

  1. Mix the lemon rind, 2 tablespoons of the juice, and the salt.

  2. Make gashes in the flesh of the chicken and rub in the mixture.
  3. Mix the coriander, cumin, ginger, garlic, paprika, and cayenne.

  4. Blend with the rest of the lemon juice, add the yogurt and vinegar.
  5. Spread over the chicken and cover.
  6. Marinate overnight in refrigerator.
  7. Preheat the oven to 400 degrees F.

  8. Place the chicken on a rack in a roasting pan for 15 minutes.
  9. Baste with the remaining marinade and the butter.
  10. Remove and add in tomatoes and peppers.
  11. Reduce the heat to 350 degrees F and cook for 1 hour, then increase heat again to 400 degrees F for 15 minutes.

Nutrition

  • Sugar: 4g
  • :
  • Calcium: 74mg
  • Calories: 259kcal
  • Carbohydrates: 8g
  • Cholesterol: 76mg
  • Fat: 19g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 414mg
  • Protein: 14g
  • Saturated Fat: 5g
  • Sodium: 687mg
  • Vitamin A: 569IU
  • Vitamin C: 48mg
Nutrition Disclaimer
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