Indian Cuisine: Tandoori Chicken (Oven Baked)

It has been a while since I last whip up Indian Cuisine for the family. My youngest love indian cuisine especially their curry so much to the extend that every Saturday, it is a weekly affair that we go for local breakfast of ‘Roti Canai’ and for him curry chicken.

Over the weekend, at the request for hubby, I decided to make Tandoori Chicken for dinner. Because I do not have any clay oven as how it is traditionally made, I made both the Tandoori Chicken and Naan Bread in the oven instead.

Served with homemade Naan Bread and Mint Yogurt Sauce, it was indeed a wonderful dinner that everyone loved as simple as it was. The recipe for Wholemeal Naan Bread can be found here

Ingredients:

Tandoori Chicken Marinate

  • 4 pieces of boneless chicken leg
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon cayenne pepper powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon finely minced garlic

Mint Yogurt Sauce

  • 1 cup of mint leaves
  • 1 cup of plain greek yogurt
  • 1/2 teaspoon of salt
  • 1 teaspoon of minced onions

Method:

Tandoori Chicken

  1. Mix the chicken with the marinate ingredients. Mix well
  2. Marinate in the refrigerator for a minimum of 3 hours (best if marinate overnight)
  3. Pre-heat the oven to 220c
  4. Line the chicken on the grilling rack
  5. Bake at 220c for 15 minutes the skin side up first
  6. Bake another 10 minutes at 200c
  7. Turn the chicken and then bake in 200c for another 10 minutes
  8. Reduce the temperature to 180c and bake for another 10 minutes
  9. Remove from oven and serve hot

Mint Yogurt Sauce

  1. Put everything into the blender and blend well
  2. Serve with Tandoori Chicken


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