Baked Tandoori Chicken Dinner Recipe

About this recipe

A high-protein, flavorful tandoori chicken dish perfect for dinner. Marinated in a spiced yogurt mixture and baked to perfection, this recipe is ideal for those seeking a satisfying and nutritious meal.

Ingredients

• 1 Combo Tendercuts Chicken Curry Cut Skinless 450G + Fresh Eggs White Eggs 6 Pieces
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 1 pack (100 g) Catch Red Kuti Mirch
• 400 g Zehrat Safa Tomato Paste, 4
• 100 g Amul Butter Chiplets
• 50 g Sakthi Curry Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Skin the chicken pieces and score them deeply with a knife to allow the marinade to penetrate.
3. 3. In a large bowl, mix 1/2 tsp red chili powder, 2 tsp curry powder, 6 oz tomato paste, 1 tsp salt, and 1 lb plain yogurt until well combined.
4. 4. Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and let marinate in the refrigerator for at least 4-5 hours or overnight for best results.
5. 5. Arrange the marinated chicken pieces in a baking pan, pouring any excess marinade over the top.
6. 6. Bake the chicken in the preheated oven for 45 minutes, basting occasionally with the juices from the pan.
7. 7. Once baked, drain any excess liquid from the pan. Brush the chicken with 1 stick of melted butter.
8. 8. Grill or broil the chicken for an additional 5 minutes to achieve a slightly charred and smoky finish.
9. 9. Serve the tandoori chicken hot with your choice of sides for a delicious and protein-packed dinner.