Baked Tandoori Chicken

4.80 from 5 votes

This bold and beautiful baked tandoori chicken is a fun and healthy option that will make your guests think you spent hours in the kitchen!

Prep Time2

Cook Time30

Total Time2 30

Course: Dinner

Cuisine: Indian

Servings: people

Calories: 106kcal

Author: Karrie

Ingredients

4 Boneless Skinless Chicken Breasts
1/2 Cup Plain Greek Yogurt
3 tsp Chili Powder
2 TBSP plus 2 tsp Lemon Juice
1/2 TBSP Ground Ginger
1/2 TBSP Garlic Powder
1 tsp Paprika
1 1/2 tsp Garam Marsala Powder
1 tsp tsp Coriander
1/2 tsp Cumin
3 TBSP Olive Oil
Salt & Pepper
3 Drops Red Food Coloring (optional)

Instructions

Lay out your chicken breasts and make sure they are dry and not overly wet. Cut slits in each chicken breast and set aside.
In a small bowl, combine 1 tsp chili powder, 2 tsp lemon juice, your paprika, and a dash of salt. Mix well and rub mixture into the slits on your chicken. Use the excess to rub the rest of the chicken down. The slits are priority.
Combine all remaining ingredients in a bowl. Mix well. This is when you will add your red food coloring if desired. Traditional tandoori chicken is usually red but our spices tend to not make the recipe red. So, if you want this bright pretty color, the food coloring is for you
Place your chicken breasts in the bowl with your mixture and make sure they’re thoroughly covered. Cover bowl and place in the fridge for a couple of hours. Overnight would be best for optimal marinating time but isn’t necessary.
Remove from fridge, place on a tin foil covered cookie sheet and bake at 400 degrees for about 25 minutes or longer, depending on the thickness of your chicken breast.

Notes

Freeze for Later:

Once you put the first rub on the chicken, place your chicken breasts in a freezer baggie. Make your marinade and add it to the bag. Mix the bag around to ensure each chicken breast is thoroughly coated and then adjust the chicken breasts so that they all lay flat and not on top of each other. Lay flat in the freezer.

To bake from freezer:

Place in fridge to thaw overnight. Place on a tin foiled covered cookie sheet at 400 degrees for 25 minutes (may need to be longer depending on the thickness of your chicken breasts).

Nutrition