Tandoori Chicken
Quick and Easy Tandoori Chicken (Just 3 Ingredients!)
Looking for a quick and delicious midweek dinner? This Tandoori Chicken is big on flavour and low on effort! Made with just 3 simple ingredients and minimal prep, it’s the perfect recipe for busy nights. The oven takes care of the hard work while you get on with your evening. Serve it with salad, wrap it up in pita, or turn it into a pizza topping—this one’s a family favourite for a reason!
Whether you're planning ahead or throwing something together last minute, this recipe has you covered. Bonus? It's packed with flavour thanks to the tandoori paste and creamy yoghurt marinade.
Discover the authentic taste of Tandoori Chicken with my quick oven bake recipe, allowing you to enjoy a delightful restaurant-quality meal at home. With just a few simple steps, you'll have a mouth-watering, succulent Tandoori Chicken dish ready in just 30 minutes! Taking advantage of a convenient pre-made paste, this recipe unlocks endless possibilities of meal options.
Tandoori Chicken
Discover the authentic taste of Tandoori Chicken with my quick oven bake recipe, allowing you to enjoy a delightful restaurant-quality meal at home. With just a few simple steps, you'll have a mouth-watering, succulent Tandoori Chicken dish ready in just 30 minutes!
Ingredients
- ½ jar 295g @pataksanz Tandoori Marinade Paste
- ½ tub 170g @jalna_yoghurt Natural Greek Yoghurt
- 1 kg chicken thigh fillets
- 1 red capsicum, sliced into quarters, remove the membrane
- 1 red onion sliced into quarters.
- 1 lemon cut into quarters
Instructions
- Marinate the Chicken: In a large glass dish, mix together the tandoori paste and Greek yoghurt until well combined. Add the chicken thigh fillets and use your hands to coat them evenly in the marinade.
- Let It Rest (If You Can): Cover and refrigerate for at least 1 hour. You can do this step the night before or in the morning. Short on time? You can skip the marinating and cook as required.
- Prepare to Roast: Preheat the oven to 160ºC (fan-forced). Lightly grease a large baking dish. Scatter the capsicum and red onion quarters across the base. Lay the marinated chicken on top in a single layer. Nestle the lemon wedges between the chicken pieces.
- Cover and Cook: Cover the dish with a layer of baking paper followed by foil. Bake for 15 minutes.
- Uncover and Finish: Remove the foil and baking paper, and return the dish to the oven for another 5–10 minutes, or until the chicken is cooked through and slightly golden.
- Rest and Serve: Allow the chicken to rest for 5 minutes before slicing or serving whole. Delicious with rice, salad, or in wraps.
Notes
Optional Add-ins:
- Toss extra capsicum, red onion, or lemon wedges in with the chicken before roasting for even more flavour.
- Leftover veggies? Add them to wraps or pizzas for an easy next-day meal.
Serving Suggestions:
- Wraps: With salad, garlic dip, Greek yoghurt, or raita.
- Pizzas: Use leftovers as a topping with tomato sauce and cheese. Bake at 200ºC for 8–10 mins. Finish with coriander and garlic dip.
- Roti Rolls: Serve with herbs, crunchy salad and a dollop of yoghurt or raita.
- Cucumber & Rice: Serve your tandoori chicken with warm coriander rice and a fresh cucumber salad
Nutrition Facts
Calories
396Fat
28 gSat. Fat
8 gCarbs
6 gFiber
1 gNet carbs
5 gSugar
3 gProtein
30 gSodium
139 mgCholesterol
164 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
