Tandoori Chicken Recipe
A classic Indian tandoori chicken dish can be prepared in a standard home oven instead of a traditional clay oven.
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Instructions
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Preheat the oven to 360 F.
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Cut chicken breasts into bite-sized chunks and place them in a large, sealable plastic bag.
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Blend all marinade ingredients in a food processor or blender until smooth; add food coloring if a stronger red hue is desired.
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Pour the marinade into the chicken bag, seal, and massage to coat.
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Refrigerate for at least 6 hours, preferably overnight.
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Remove chicken from the fridge 20 minutes before cooking to reach room temperature.
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Optionally, sear chicken cubes in a hot griddle pan until marked.
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Transfer chicken to an ovenproof dish and bake for 20 minutes if seared, or 25 minutes if not.
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Let rest for 5 minutes after baking.
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Serve hot over basmati rice, sprinkled with garam masala, coriander, and lemon wedges.