Tandoori Tuesday is our favorite weeknight tradition — marinate chicken in the morning (2 minutes of work), bake it after work (25 minutes hands-off), and have a restaurant-quality Indian dinner on the table by 6:30. All you need is one packet of moji masala® Tandoori Masala.
The Morning (2 Minutes)
- Mix the entire moji masala® Tandoori Masala packet with ½ cup yogurt, juice of 1 lemon, and 1 tbsp oil in a bowl
- Score chicken pieces (thighs or drumsticks) with 2-3 deep cuts
- Coat chicken in the marinade. Cover. Refrigerate.
- Go to work.
After Work (25 Minutes)
- Preheat oven to 425°F
- Place marinated chicken on a wire rack over a baking sheet
- Bake 25-30 minutes until charred and cooked through (165°F internal)
- While it bakes: cook rice, slice onions, prep a simple salad
The Plate
Serve tandoori chicken with:
- Basmati rice (sprinkle with Kashmiri Garam Masala while it rests)
- Sliced red onion and lemon wedges
- Cilantro-mint chutney
- Warm naan (store-bought is fine)
Why Tandoori Tuesday Works
- 2 minutes active morning prep — less time than making coffee
- 25 minutes hands-off baking — the oven does the work
- High protein, low effort — chicken thighs are cheap and hard to overcook
- Kids love it — the yogurt marinade makes it mild and juicy
- Leftovers are amazing — cold tandoori chicken in a wrap the next day
Variations
- Grill it: Medium-high heat, 6-8 minutes per side — even better than oven
- Tandoori shrimp: Marinate large shrimp for 30 minutes, grill 2-3 minutes per side
- Tandoori paneer: Cube homemade paneer, marinate, and bake for vegetarian version
- Sheet pan meal: Add cubed potatoes and bell peppers to the baking sheet — everything cooks together
Shop Tandoori Masala → · Watch the cooking video →
moji masala® — Authentic Kashmiri Indian Spice Blends
Founded by Shireen Qadri & JD Walsh | Featured in Forbes, Food & Wine, New York Magazine
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