Baked Tandoori Chicken Recipe

Dec 15, 2021

 

 

 

Good morning! 

How is everyone’s week going? This is the kid’s last week in school before Christmas break and I am excited for the time with the kids but also sad that Trevor has zero time off this year. Since we won’t be able to travel at all, Trevor’s parents are coming in town this weekend to celebrate and hang out and I think we may do the light festival. The following week my mom and dad will host Christmas Eve since Trevor will be at work all day and I am SO THANKFUL. My mom is making a big feast and I will likely take the kids over there as soon as we wake up to spend the day. 

Since many of you had asked and the holidays are now upon us again, I wanted to share this recipe from Thanksgiving! It was the first time we had tried cooking our chicken this way and when I tell you it was the best I’ve ever had, I am not exaggerating. We had originally planned on grilling it in the smoker but it rained all Thanksgiving so we decided to pivot to the oven and try out one of these oven bags

I tried to included everything below and let me know if you have any questions at all! 

 

 

INGREDIENTS

1 Whole Chicken

4 Tsp Tandoori Masala (I use Rajah)

3/4 Tsp Garlic & Ginger Paste

3/4 Tsp Chili Powder

1 Tsp Lime Juice

2 Tsp Yogurt

1 Tsp Olive Oil

Cilantro & Fresh Squeezed Lime to garnish

 

INSTRUCTIONS

Combine chicken & all ingredients through Lime Juice

Refrigerate for 3 hours

Add Yogurt and Olive Oil and refrigerate for an additional hour or preferably overnight

Bake chicken for 20-25 minutes at 350 degrees in oven bag

Remove chicken from oven bag and cook on ‘Broil’ setting for an additional 5-10 minutes till the char is where you prefer

 

 

Totally your preference but we sliced up onions and threw on the pan to serve alongside the chicken! 

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