Chicken Tandoori(India)
A flavorful Indian-inspired chicken dish with aromatic spices, baked with vegetables and served over rice for a hearty, spicy meal perfect for family dinners.
Ingredients
- 12 pieces chicken ⓘ
- 2 cups onion, diced to size of pea ⓘ
- 1 clove garlic ⓘ
- 2 green peppers, chopped
- 2 tomatoes, chopped ⓘ
- 2 teaspoons salt ⓘ
- 1 tablespoon curry powder ⓘ
- 1 tablespoon ground dried coriander ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 teaspoon turmeric ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1 teaspoon ground black pepper ⓘ
- 1/2 cup melted butter or margarine ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- Rinse chicken pieces under cold water and peel the garlic clove, then finely chop it.
- Arrange chicken pieces skin side up in a shallow baking pan.
- Pour melted butter or margarine over the chicken.
- Sprinkle chopped onion, garlic, chopped green peppers, chopped tomatoes, salt, curry powder, ground dried coriander, ground cumin, turmeric, cinnamon, and ground black pepper over the chicken.
- Dissolve 2 chicken bouillon cubes in 2 cups of water.
- Pour the bouillon mixture into the baking pan around the chicken.
- Place the pan in the preheated oven and bake for 50 minutes.
- Serve hot, optionally over steamed white rice.
Tips & Substitutions
For a deeper flavor, marinate the chicken in the spices and melted butter for a few hours or overnight. You can substitute melted coconut oil for butter for a different taste. If you prefer less heat, omit the green peppers or use mild bell peppers. To save time, use pre-chopped vegetables or a store-bought curry powder. For more delicious ideas, check out other Indian recipes.
Serving Suggestions
This Chicken Tandoori is best served hot, alongside steamed white rice or naan for a complete meal. A fresh cucumber raita or a green salad can provide a refreshing contrast to the spices. It also pairs beautifully with Chicken Mali Kofta for a delightful feast. Don't forget to garnish with fresh cilantro for added flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a covered dish in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Tandoori(India) contains roughly 400 calories, with 7g protein, 56g carbohydrates, and 18g fat. It is an excellent source of vitamin C (371% of the Daily Value), iron (24% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2052mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but reduce the cooking time to about 30-40 minutes to avoid drying out the meat. Ensure that the internal temperature reaches 165°F (74°C) for safety.
What can I serve with Chicken Tandoori?
Chicken Tandoori goes well with steamed basmati rice, naan, or a refreshing cucumber salad. You can also serve it with yogurt sauces like raita to balance the spice. For a complete Indian meal, consider adding a side of Curried Rice And Carrots.
How can I make this dish spicier?
To increase the heat, add chopped green chilies or a pinch of cayenne pepper to the spice mix. You can also marinate the chicken overnight with additional spices for more depth and heat before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).