Make restaurant-quality Tandoori Style Chicken at home with moji masala ® Tandoori Chicken Masala. This spice blend, anchored by our signature garam masala, transforms simple chicken into a flavorful, marinated dish with a smoky touch of heat. Just mix the packet with yogurt, marinate your chicken, and bake or grill for a hassle-free meal. Pair with one of moji’s spiced vegetables and basmati rice for an authentic and complete Indian dinner.
Tandoori Style Chicken Recipe | Easy Indian Baked Chicken with moji masala ®
Tandoori-Style Baked Chicken: Bold, Flavorful & Effortlessly Delicious
Shireen Qadri
Rated 4.0 stars by 6 users
Category
Meat/Fish
Author:
Shireen Qadri
Servings
4-5
Prep Time
15
Cook Time
50 minutes
Heat Level
Mild/Moderate
Use Moji's Tandoori Chicken recipe and one masala packet to prepare a hassle-free, mouth-watering marinated baked chicken. Infused with Moji’s signature garam masala, this blend delivers a punch of flavor with just the right amount of heat. Perfect for an easy yet authentic Indian meal, serve alongside one of Moji’s spiced vegetables and basmati rice for a complete, satisfying feast!
Ingredients
*see variation below if using chicken breast
Ingredients
- 8 chicken thighs preferably bone-in, skin on, (approx. 3 lbs.)
- ¼ cup olive oil
- 2 tablespoons tomato paste
-
1 packet Moji Masala Tandoori-Style Chicken Masala
Directions
Marinade
Puncture each piece of chicken with a fork a couple of times to allow the marinade to penetrate.
In a medium-to-large mixing bowl blend the olive oil and tomato paste. Add the contents of the masala packet and mix until you have a smooth even paste.
Add the chicken to the marinade piece by piece to coat evenly, ensuring the mixture gets under the skin (your hands are the best tools in the kitchen for this). Cover and refrigerate for up to 48 hours.
Baking
Preheat oven to 450 degrees. Line baking sheet with foil and grease with oil. Lay pieces touching side by side (the chicken stays juiciest when laid out without spacing). If using boneless, skinless, roll them in as if there were a bone so the thighs don't dry out. Cover loosely with a piece of foil.
Bake for 25 minutes, then remove cover and cook for about 20-25 more minutes, or until chicken is fully cooked with a nice slightly dark coat. The marinade should be dried out on top, but the chicken still juicy. If you use a meat thermometer, it should register close to 200 degrees. (Despite the high temperature, the marinade helps retain moisture, so the chicken does not dry out. Magic!)
* Adjustment for Chicken Breast: this version is lighter and also great for salads, skewers, and appetizers
- use 3 lbs of chicken tenderloins (boneless, skinless);
- use 3/4 cup of olive oil
- cover and cook at 425 until chicken reaches an internal temp of 165 degrees
- remove foil and broil for 1-2 minutes so the coating is no longer wet
1 comment
Lauren
So so delicious!! I made this with chicken breasts and about half the meat so it was loaded with the marinade and it did not disappoint! Enjoyed with rice, veggies, a little lemon and dollop of sour cream 😋 So good and I will def make again!