One Pan Tandoori Chicken Bake
Note: I no longer add the green pepper and onion to this dish when I make it.
1 green pepper, cubed (optional)
1/2 onion, sliced (optional)
Marinade:
2 tbsp tandoori masala (I used Kissan brand)
2 tbsp oil
2 tbsp yogurt
2 tbsp cornstarch
1 tbsp ginger garlic paste
3 tbsp lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp turmeric
1/4 tsp red chilli powder
salt to taste (I used about 1 1/2 tsp)
1 green chilli, minced
fresh coriander, minced
Mix the chicken with all the marinade ingredients. It is best to leave it overnight in the fridge.
When you are ready to bake, bring the chicken to room temperature. Preheat the oven to 400 F.
In a baking dish that is approximately 9×13, spray with oil. Add the chicken. Bake for 15 minutes. Mix the chicken around. Add the green pepper and onion. Give it a stir and bake for another 15 minutes or until the chicken is cooked though.
That one pan bake sounds delicious! I would love to make this with chicken bits… totally love it!
That one pan bake sounds delicious! I would love to make this with chicken bits… totally love it!