Cooked - Baked Chicken With Tandoori Masala

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Baked Chicken With Tandoori Masala

1.0

1.5 kg / 3.3 lb bone-in, skin-on chicken thighs

1½ cups buttermilk (or 1 cup plain yogurt + ⅓ cup water)

1 tbsp tandoori masala (start with ½ tbsp if yours is spicy)

½ tbsp light brown sugar (optional)

¼ tsp freshly ground black pepper

1 tsp garam masala powder

1 tsp ground cumin (jeera)

1 tsp ground coriander (dhania)

1 tsp kasoori methi (crushed dried fenugreek leaves)

1 tsp sweet paprika (or Kashmiri red chilli powder for color)

1 tsp salt (or as per taste, adjust based on salt in tandoori masala)

210 gm / 1 medium to large onion, sliced

1 tbsp ginger-garlic paste (or 2-inch ginger + 8–9 garlic cloves, finely grated)

4 tbsp melted butter (divided) (or use ghee/oil)

Whole chillies (optional)

1 tsp paprika mixed with butter

Fresh thyme or parsley or coriander for garnish

1 tbsp cornstarch

2 tbsp water

Marinate the chicken in buttermilk (or yogurt + water) for 3-12 hours in the refrigerator.
Make the spice rub by mixing tandoori masala, brown sugar, black pepper, garam masala, cumin, coriander, kasoori methi, paprika, and salt.
Preheat oven to 400°F (200°C or 375°F with convection fan).
Place the sliced onions in a baking dish or cast iron pot, then add the marinated chicken and spice rub. Mix well.
Bake for 30 minutes, then baste the chicken with paprika-butter mixture and bake for another 30 minutes.
In the last 10 minutes, baste the chicken again with paprika-butter and add whole chillies.
Make a cornstarch slurry with water and add it to the gravy to thicken it, if desired.
Garnish with fresh thyme, parsley, or coriander.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇮🇳Indian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 37 weeks ago

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