Traditional Tandoori chicken is marinating the raw chicken in a blend of spices (known as tandoori masala) along with yogurt, ginger, garlic and lemon before cooking it in the traditional “tandoor” oven. A tandoor oven is an outdoor clay oven that reaches extremely hot temperatures to give a charred and deep flavour to your food. The spices are often ground together with a pestle and mortar.
In this recipe, instead of whole chicken, we tried with pieces of boneless chicken breast, marinated with tandoori masala along with other ingredients mentioned below and baked it directly in the oven instead of the “Tandoor” oven. The results were excellent in term of Taste and Aroma => Mild, while also a little bit spicy and unique.
- 500 gm boneless chicken breast
- 3 tbsp plain yogurt
- 1/2 tsp ginger
- 3/4 tsp garlic
- 1/4 tsp turmeric
- 2 1/2 tbsp tandoori powder *
- 1 1/2 tsp Olive oil *
- Salt as desired
1) Line baking tray with parchment paper and coat it with butter*
2) Bake at 300 degrees Fahrenheit for 15 min on one side, then remove from oven, apply butter on top of each piece with a brush and flip it over. Now bake for 10 min and remove from oven.
Serve it hot with onion, fresh coriander, lemon and green chutney/sauce if available.
- If you feel the spice is less, then add more tandoori powder as per your taste.
- If you don’t use the marination paste within 15 minutes then the mixture may start to dry so in that instance add 1/2 tbsp of olive oil.
- If you don’t have butter then you can use olive or any oil. Only the meat will be less tender and soft.
- If the weather is nice outside, try barbequing this kebab. The only effect is that the meat may be not as soft as when you bake it.