Zutaten für Oven Tandoori Chicken
- Vegetable Oil
- Garlic Cloves
- Fresh Ginger
- 2 teaspoons garam masala (or substitute: 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/2 tsp ground black pepper)
- Ground Cumin
- 1/2 teaspoon chili powder
- Plain Yogurt
- 3 tablespoons lime juice
- Table Salt
- Chicken Parts
- Lime
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oven Tandoori Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Oven Tandoori Chicken
- Heat 1 tablespoon of oil in a small skillet over medium heat until shimmering.
- Add 2 cloves minced garlic and 1 inch grated ginger; sauté for 1 minute, or until fragrant.
- Stir in 2 teaspoons garam masala (or substitute: 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/2 tsp ground black pepper), 1 teaspoon ground cumin, and 1/2 teaspoon chili powder.
- Sauté for another minute, until fragrant.
- Transfer half of the spice mixture to a bowl. Add 1 cup plain yogurt (full-fat or low-fat), and 2 tablespoons lime juice. Mix well. (Add a few drops of red food coloring for a more traditional color).
- In a separate bowl, combine the remaining spice mixture with 1 tablespoon lime juice and 1 teaspoon salt.
- Lightly score the skin side of the chicken pieces with a sharp knife, making 2-3 cuts about 1 inch apart and 1/8 inch deep.
- Place the chicken in the bowl with the remaining spice mixture and toss until evenly coated.
- Let the chicken marinate at room temperature for 30 minutes.
- Preheat oven to 325°F (160°C). Place oven rack in the upper-middle position.
- Pour the reserved yogurt mixture over the chicken and toss to coat evenly and thickly.
- Line a baking sheet with foil and place a wire rack on top.
- Arrange the chicken pieces on the wire rack, scored side down.
- Discard any remaining yogurt mixture.
- Bake for 15-25 minutes, or until the breasts reach an internal temperature of 125°F (52°C) and the legs and thighs reach 130°F (54°C). Smaller pieces may cook faster; remove them as they are done.
- Once all pieces are cooked, remove the chicken from the oven and increase the oven temperature to broil.
- Preheat the broiler for 10 minutes.
- Just before broiling, turn the chicken pieces scored-side up.
- Broil for 8-15 minutes, or until lightly charred in spots and the internal temperature reaches 165°F (74°C) for breasts and 175°F (79°C) for legs and thighs.
- Transfer the chicken to a serving platter, tent with foil, and let rest for 5 minutes.
- Serve immediately with lime wedges and your favorite chutneys.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
14g
Fat
68g
Carbs
3g
