Boneless Tandoori Chicken recipe in oven-how to make tandoori chicken recipe
Fa's Kitchen
Fa's Kitchen
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Ingredients

  • 1 reviews Boneless Tandoori Chicken recipe in oven
  • chicken
  • 500 gms boneless chicken
  • 1 cups yogurt ½ tbsp ginger - garlic paste 1-2 tsp red chili powder ½ tsp garam masala powder or tandoori masala ½ tsp turmeric powder 1 tsp coriander powder 1 tsp chaat masala 2 tbsp besan/gram flour, roasted 1 or 2 tsp lemon juice black salt or rock salt as required olive oil to baste Instructions Clean and cut the boneless chicken into cubes. Use thick yogurt or you have to strain the yogurt remove the excess water from it. You can use a cheesecloth/muslin cloth and tie the yogurt and let the whey drain out from it. This might take about 45 mins to 1 hour This step is essential as too much water in the curd will make the masala to fall apart while baking the chicken. Heat a pan and dry roast the besan/ gram flour lightly till it lightly changes the color and gives out a aroma. Remove from pan and add this roasted besan/gram flour to the hung curd, ginger garlic paste, red chili powder, garam masala or tandoori masala, turmeric powder, coriander powder, chaat masala, salt and lemon juice. Mix well to form a thick paste. Add the paste to the chicken pieces and mix thoroughly. Marinate the chicken for 6 hours or for best results, overnight. Preheat the oven to 200 degrees C. Place the marinated chicken pieces on a grill rack and baste with oil. Bake for 20-25 minutes or till they get cooked and the edges start to brown. Once cooked, remove from the rack and arrange the chicken pieves on a serving platter or plate. Garnish tandoori chicken with coriander leaves/ciantro and sprinkle some chaat masala on top Serve with mint-coriander-yogurt chutney along with sliced onion and lemon wedges. You can also sprinkle some lemon juice on the tandoori chicken if you want. Enjoy your tandoori chicken with bread, buns or rotis or naan or dal-rice. 3.4.3177
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