Indian Spiced Chicken

Have I mentioned how much we love Indian food ❤. Since we’re having game day Vegetable Pakora, I decided Tandoori Chicken and rice would pair nicely for our evening meal.

I don’t have a tandoori oven, but you can still get those yummy flavors simply by cooking in the oven or on the grill. The marinade I use for my Tandoori Chicken is similar to how I prepared my Chicken Tikka Masala, which includes garlic, garam masala, cumin, turmeric, lemon and yogurt.

Indian Spiced Chicken

Jackie’s Eats & Treats
Chicken marinated in lemon juice, yogurt, and aromatic Indian spices.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine Indian

Ingredients
  

  • ~1 lb chicken, I'd suggest thighs, tenders, or legs
  • 2 TBS greek yogurt
  • 3 cloved garlic, smashed and chopped
  • 1 lemon, zest & juices
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • 1 TBS olive oil

Instructions
 

  • Add all the marinade ingredients, with the exception of the chicken, to a mixing bowl.
  • Mix thoroughly.
  • Meanwhile, add your chicken to a storage bag or bowl and cover with the marinade. Mix together and refrigerate for at least 4 hours, preferably overnight.
  • When you're ready to cook the chicken, preheat the oven at 400 degree. Place your room temp chicken on a baking sheet.
  • Bake until chicken has cooked through, ~20 minutes. At the 10 minute mark, flip your chicken to the other side. Note: To check the doneness of the chicken, cut one halfway through and if the juices are clear, it's ready!
  • Serve warm with rice, salad or any other side. Enjoy & cheers 🍻

Notes

  • If you don’t have yogurt on hand, sour cream will do.
  • I line my baking sheet with parchment paper to save the clean-up mess.
Keyword Indian Spiced Chicken, Tandoori Chicken
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