Ingredients
Scale
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, lemon juice, oil, and salt.
- Add chicken pieces to the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 200°C (400°F).
- Place the marinated chicken on a baking tray.
- Bake for 25-30 minutes, turning halfway through.
- Garnish with fresh coriander before serving.
Notes
- Adjust spice levels to your preference.
- Serve with naan or rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: tandoori chicken, Indian dish, chicken recipe, grilled chicken