TANDOORI MASALA CHICKEN/Oven Baked.

Tandoori Masala Chicken. An oven-baked boneless chicken thigh pieces being marinated and cooked and later then sauteed with some fried onions and tandoori masala until all the water that oozes out from the chicken during baking being reduced and the gravy turns thicker and more delicious 😋 I know this sounds very interesting 🤨 but you know what? Not that this is just interesting, It’s actually delicious!!! Also, very little oil could be used to prepare this recipe.

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Ingredients required to prepare TANDOORI MASALA CHICKEN/Oven Baked.

Total time

• Pre-preparations 10 minutes
• Marination or wait time 2 hours minimum
• Bake time 1 hour
• Pan fry 40 minutes or as required
• Total Cook time 1 hour and 40 minutes approx.

Short Summary Of the Recipe

For preparing this I have used 3.10 LB’S of boneless chicken thigh pieces cut into small or big sizes. Wash and clean the chicken and pat dry using a kitchen towel to soak and dry it up. Now into a bowl take 1/2 cup of thick yogurt, red chili powder, dry roasted cumin powder, salt as per taste, tandoori masala powder, ginger and garlic paste, coriander chopped, lime juice, some sugar, mustard oil, paprika, and mix. Into this marination mixture now add the chicken boneless thigh pieces and mix using hands. Cover and keep it marinated minimum of 2 hours.

After its being marinated for 2 hours or more transfer this mixture into an oven-safe container and bake in a preheated oven at 350 degrees Fahrenheit for 1 hour. The chicken is completely cooked at this point. Take it out from the oven. Heat a frying pan and add 1 tablespoon of oil. Once the oil gets hot add 1 green chili chopped. Stir and quickly saute, Then add one medium sliced onion into it and fry these until turn golden brown in color and a nice aroma starts to come. Into the pan then transfer the chicken pieces along with the gravy into it and cook on medium to high flame to reduce the water. Gently stir in between and continue cooking until the gravy water reduces and it turns thicker. At this point turn off the flame. Garnish with some chopped coriander leaves and enjoy.

Step by step method along with some images shown below

Wash and clean boneless chicken thigh pieces thoroughly and pat dry them using a kitchen towel.

Into a bowl take 1/2 a cup of thick yogurt

Into it then add 1 teaspoon of dry-roasted cumin seeds hand crushed or powdered form,

Red chili powder 1/2 a teaspoon, Tandoori Masala 2 teaspoons, 1 teaspoon of salt or as required, Mustard oil 2 teaspoons, Ginger and garlic paste 2 teaspoons, squeeze out 1 lime juice, Sprinkle 1 teaspoon of sugar, Coriander leaves chopped, and Paprika 1/2 a teaspoon.

Mix all

Into the marination then add the boneless chicken pieces and mix nicely using hands.

Keep it marinated for a minimum of 2 hours

After 2 hours uncover and give it a quick mix. Transfer into a baking safe container and bake.

Baking

Bake at 350 degrees Fahrenheit for 1 hour. By this time the chickens should be well cooked and soft.

Frying

Heat a frying pan and add 1 tablespoon of oil. Add 1 medium-sized onion thinly sliced. Fry the onions until turn golden brown in color.

Add the chicken pieces one by one into the frying pan along with the gravy. Sprinkle 1 teaspoon of tandoori masala on the top and cook further.

Cook on medium to high flame 🔥 until the gravy gets thicker and reduced in volume. Turn off the flame.

Garnish with some coriander leaves and enjoy hot.

Print Tandoori Masala Chicken recipe below

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