Baked Tandoori Chicken

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baked-tandoori-chicken

I saw a version of this recipe is a magazine many many years ago. I had never made it, but remember cutting it out, because the ingredients were items that I was not too familiar with. And then I went to culinary school.

One of my fondest memories was meeting and working with a Chef from India. I asked a lot of questions, and he was very kind to share his stories and dishes.

A very flavorful dish, make Tandoori Chicken as an appetizer or entree using larger chicken pieces.

baked-tandoori-chicken
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Baked Tandoori Chicken

I saw a version of this recipe is a magazine many many years ago. I had never made it, but remember cutting it out, because the ingredients were items that I was not too familiar with. And then I went to culinary school.
One of my fondest memories was meeting and working with a Chef from India. I asked a lot of questions, and he was very kind to share his stories and dishes.
A very flavorful dish, make Tandoori Chicken as an appetizer or entree using larger chicken pieces.
Prep Time15 mins
Active Time40 mins
Total Time55 mins
Course: Appetizer, Chicken Recipes
Cuisine: Indian
Keyword: flavorful dish, larger chicken pieces, tandoori chicken, appetizer
Yield: 3 Servings.
Author: Deirdre K Todd

Materials

  • 2 lbs. chicken wings, cut at joints or drumettes
  • 1/2 c. plain yogurt
  • 2 TB fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 TB turmeric
  • 2 tsp. each paprika, Madras curry powder
  • 1 tsp. each cumin, paprika
  • 1/2 tsp. each cinnamon, cayenne pepper

Instructions

  • In a mixing bowl, combine all ingredients.
  • Marinate 1 hour.
  • Transfer chicken into a 13×9 inch baking dish; bake in pre heated 350 degree oven 30-40 minutes.

How To Serve:

  • Serves 3-4.

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