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Sheet Pan Tandoori Chicken | Aromatic & juicy in 25 mins
(0)
25 min
Quick
Gurkerl Küche
Saftige Hendlbrust in traditioneller Tandoori-Joghurt-Würze direkt vom Backblech: In nur 25 Minuten fertig, wunderbar aromatisch und perfekt serviert mit duftendem Basmatireis und frischem Koriander.
Preparation method
Preparation & Marinade
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan with grill function) and line a baking sheet with baking paper.
Finely grate the garlic and peeled ginger. Wash the lemon with hot water and cut it in half. Squeeze the juice from one half of the lemon.
In a bowl, mix the plain yoghurt with the grated garlic, ginger, tomato paste, lemon juice, melted ghee, garam masala, cumin, turmeric, ground coriander, chilli powder, salt, and pepper into a smooth marinade.
Chef's tip
For a particularly intense flavour, the chicken can be marinated a few hours in advance or the evening before and left to rest in the fridge.
Ghee (clarified butter) provides the typical roasted note of Indian tandoor ovens in the hot oven without burning.
45 min
Quick
