Ingredients
Scale
- 1 kg chicken, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons tandoori spice mix
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (adjust to taste)
- Fresh cilantro for garnish
Instructions
- Mix yogurt, lemon juice, vegetable oil, tandoori spice mix, ginger-garlic paste, salt, and cayenne pepper in a bowl.
- Add chicken pieces to the marinade, coat thoroughly, cover, and refrigerate for at least 2 hours (overnight preferred).
- Preheat the oven to 200°C (400°F).
- Place marinated chicken on a baking tray and bake for 25-30 minutes; broil for the last 5 minutes for extra char.
- Remove from oven, garnish with fresh cilantro, and serve immediately.
Notes
- For best results, marinate the chicken overnight.
- Serve with naan or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg