Image Source from SS879

Oven Baked Tandoori Chicken: A Deliciously Spiced Delight

Tandoori chicken, with its vibrant colours and rich flavours, is a dish that draws inspiration from Indian cuisine and has captivated the palates of food lovers around the world. Traditionally cooked in a clay tandoor oven, this oven-baked version brings the taste and aroma of tandoori chicken into the comfort of your own kitchen, making it easier than ever to enjoy this delectable dish.

The Origins of Tandoori Chicken

Tandoori chicken originated in the Indian subcontinent and has a rich history closely tied to the cooking methods of the region. The term "tandoor" refers to a cylindrical clay oven that uses charcoal or wood to achieve high temperatures. When marinated and cooked in this way, chicken absorbs an array of spices and gets a wonderfully smoky flavour.

The Marinade: Key to Authenticity

The magic of tandoori chicken lies in its marinade, which is typically made with yoghurt and a blend of aromatic spices. Traditional spices include cumin, coriander, paprika, turmeric, and garam masala, combined with garlic, ginger, and lemon juice to create a marinade that not only tenderises the chicken but infuses it with depth and complexity.

For the best results, aim to marinate the chicken for at least a few hours, but overnight is preferable. This allows the flavours to penetrate deeply, resulting in a succulent and aromatic dish.

Ingredients

For this oven-baked tandoori chicken, you’ll need:

• 1 kg chicken (cut into pieces, bone-in or boneless)
• 250 g natural yoghurt
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika (or Kashmiri red chilli for authentic colour)
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt (or to taste)
• 4 cloves garlic (minced)
• 1 inch piece of ginger (grated)
• Fresh coriander (for garnishing)
• Lemon wedges (for serving)

Method

1. Create the Marinade: In a large bowl, mix together the yoghurt, vegetable oil, lemon juice, and all the spices (cumin, coriander, paprika, turmeric, garam masala, and salt). Add the minced garlic and grated ginger, blending well to create a thick paste.

2. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with cling film and refrigerate for a minimum of 2 hours, ideally overnight. This step is crucial, as it allows the chicken to absorb all those fabulous flavours.

3. Preheat the Oven: When you’re ready to cook, preheat your oven to 220°C (200°C for fan-assisted ovens) or 425°F.

4. Prepare the Baking Tray: Line a baking tray with parchment paper or lightly grease it to prevent sticking. Arrange the marinated chicken pieces in a single layer, ensuring there’s some space between each piece for even cooking.

5. Bake the Chicken: Place the tray in the preheated oven and bake for approximately 25–30 minutes, or until the chicken is cooked through and has a nice, slightly charred appearance. For added colour and texture, you might wish to grill (broil) the chicken for the last few minutes of cooking.

6. Serve: Once cooked, transfer the chicken to a serving platter, garnishing with fresh coriander and lemon wedges.

The Perfect Accompaniments

Oven-baked tandoori chicken pairs wonderfully with a variety of sides. Serve it with fluffy basmati rice, warm naan bread, or a fresh salad. A cooling mint yoghurt sauce can elevate the dish even further, providing a refreshing contrast to the spices.

Conclusion

Making oven-baked tandoori chicken at home is a fantastic way to enjoy the vibrant flavours of Indian cuisine. With just a handful of ingredients and a bit of time to marinate, you can create a dish that is sure to impress family and friends alike. Whether served at a casual dinner or a special occasion, this beautifully spiced chicken will surely delight all those who partake. Enjoy your culinary journey into the heart of Indian flavours!

No items listed in the response.