Tandoori Marinated Chicken
Recipe by Chef Heidi Fink
Heidi Fink

Tandoori Marinated Chicken

  • Prep time 25 mins
  • Cook time 15 mins
  • Ready in 40 mins
  • Yield Serves 8

The first stage of this recipe can be made and left in the fridge for up to two days, resulting in chicken with a maximum flavour punch! Loved by kids and adults alike, try this Tandoori chicken with some naan (or pita) and a cucumber salad for a delicious, refreshing meal.

Ingredients

  • Tandoori Marinade
  • Chicken

Directions

  1. For tandoori marinade: Process all ingredients together in a blender or food processor until finely pureed. Transfer to a bowl.
  2. To prepare the chicken thigh: slash the skin three times and poke all over with a skewer. This allows the marinade to penetrate better and for the skin to crisp up.
  3. To prepare the chicken breast: slice the thick part of the brest in half (like a bagel) to make thinner cutlets. Cut the large piece in two. You will end up with three pieces of chicken breast that are approximately the same size and thickeness.
  4. Add prepared chicken to the bowl with the tandoori marinade and stir to mix well. Cover and put in the fridge (the marinated chicken can be transferred to a container first for easier storage). Allow to marinate for a minimum of two hours and up to two days.
  5. TIP: it’s easiest to make this the night before, or in the morning, and allow to marinate all day until you are ready to cook supper.
  6. When ready to cook, drain chicken well and discard marinade. Preheat oven to 400°F. Cover a sheet pan with parchment paper.
  7. For Chicken thigh: transfer chicken to parchment-lined paper, putting the skin side down. Place in the oven and roast skin side down for 25 minutes, then turn skin side up for 10 to 20 minutes longers, until skin is crispy and chicken meat is fully cooked (185 F on a thermometer, or juices run clear and meat pulls easily from the bone). If desired, place chicken under the broiler for a minute or two at the end of cooking to brown the top a little.
  8. For chicken breast: Transfer chicken to parchment paper. Place in hot oven and roast about 10 to 12 minutes until cooked through. I often roast this with the broiler set on high for more browning.
  9. TIP: both types of chicken can also be cooked on a grill.

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Reviews on "Tandoori Marinated Chicken" (6)

  1. October 23, 2022
    Absolutely outstanding! Writing out these 3 recipes in my “keepers” book. The combination of spicy and fresh on top of the flavour bomb was so appealing! This is going in my regular rotation.
    • October 24, 2022
      We are glad you love the recipes!
  2. October 25, 2022
    Love this!!! Thank you chef.
  3. November 13, 2022
    I can’t find the recipe online for the naan bread that you made with the tandoori chicken. Will you email me the recipe? Thank you Gloria
    • November 13, 2022
      Hi Gloria, the naan recipe can be found at this link https://www.countrygrocer.com/recipe/homemade-naan/
  4. November 16, 2022
    This was the best Tandoori chicken we’ve ever had. So delicious!

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