Homemade Baked Tandoori Chicken
Prep time
Cook time
Total time
  • ¾ C plain yogurt (for a great non-dairy option, use cashew yogurt)
  • 2 T lemon juice
  • 2 cloves minced garlic (I use my garlic press)
  • ~1 inch ginger root, peeled and crushed (it was hard to crush, I squeezed the juice out with my garlic press and threw in some of the mangled pieces of the root)
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon cloves
  • ¼ teaspoon black pepper
  • 4 boneless skinless chicken breasts (this is the amount you’ll need for the butter chicken recipe above – you can make this recipe with bone-in, skinless, dark & white meat chicken cut into pieces – my personal preference are boneless, skinless chicken breasts and they worked great)
  • 1-2 T canola oil
  1. The night before, mix all the ingredients above except the chicken and canola oil in a bowl.
  2. Stab the chicken breasts all over with a fork then make some gashes with a shapr knife. Marinate the mutilated chicken in the yogurt mixture overnight, covered, until you are ready to cook it the next day.
  3. To cook the chicken, pat off some of the marinade, brush with oil and place in an oven-safe dish or pan (I used my 9X13 metal pan).
  4. Roast in a 450º F oven for about 20 minutes, or until juices run clear and internal temperature of chicken reaches 160º F.
  5. If using for butter chicken, let cool a bit then cut into chunks.
Recipe by This Week for Dinner at https://thisweekfordinner.com/murgh-makhani-indian-butter-chicken/