Tandoori Chicken
Tandoori chicken is traditionally cooked in a tandoor oven hence the name but let’s be real, none of us has that in our homes. In this one, I’m going to show you the easy way to make this amazing and delicious tandoori chicken with basic cooking methods that result in an extremely tender, full of flavour wholesome dish. Along with the tandoori chicken this recipe is served with fragrant turmeric rice as well as fresh and floral raita.
Nutrition Facts
Ingredients
Instructions
In a large bowl, add the chicken thighs along with all of the marinade ingredients except the oil. Mix well to combine, cover & place in the fridge for a minimum of 30 minutes up to 24 hours to marinate.
Preheat oven to 200°c - 390°f & line a baking tray with parchment paper.
Place a large pan onto high heat. Pour in the peanut or vegetable oil & sear the marinated chicken thighs for 3 minutes on each side or until nicely golden, do this in batches depending on the size of your pan. Once seared, remove & place onto the prepared baking tray. Place the seared chicken into the preheated oven & bake for 17 minutes or until slightly charred & cooked through.
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