Baked Tandoori Chicken Dinner Recipe
Indian cuisine · 1240 calories
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
- 400G Packington Free Range Chicken Mini Fillets
- 190G Sundried Tomato Paste, 190G
- 200G All Things Butter Unsalted Butter
- 200 G Authentic Greek Yogurt
- - Jalpur Red Chilli Powder Fine
- 290G Portland Mills Jamaican Curry Powder, 290G
- - Tata Salt
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Skin the chicken pieces and score them deeply with a knife to allow the marinade to penetrate.
- 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 greek yogurt until well combined.
- 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. Arrange the marinated chicken pieces in a baking pan, pouring any excess marinade over the top.
- 6. Bake the chicken in the preheated oven for 45 minutes, basting occasionally with the juices from the pan.
- 7. Once baked, drain any excess liquid from the pan. Brush the chicken with 1 stick of melted butter.
- 8. Grill or broil the chicken for an additional 5 minutes to achieve a slightly charred and smoky finish.
- 9. Serve the tandoori chicken hot with your choice of sides for a delicious and protein-packed dinner.