- Chopped chicken (can be drumsticks, chicken wings, or hind quarters)
- 1 teaspoon salt
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
For the tandoori marinade
- 1 tablespoon ginger-garlic paste
- 2 tablespoons of sweet paprika
- 1 teaspoon of hot paprika
- 1 teaspoon coriander powder
- 1 teaspoon of cumin powder
- ½ teaspoon of turmeric powder
- ½ teaspoon Garam Masala powder
- 1 tablespoon of Tandoori Masala
- 1 Greek yogurt
How to Make Baked Marinated
Prepare the Tandoori marinade
- Place the chicken in a large glass bowl or container. Depending on the piece of chicken that you have chosen, we remove the skin and make some deep cuts in the meat so that the marinade can better penetrate the chicken. In this case, we chose chopped chicken wings, so it was not necessary to cut them.
- Squeeze the lemon juice over the chicken and season with salt and pepper.
- We add the garlic and ginger paste (above we tell you where you can buy it but if we don’t we explain below how to make it at home); 2 tablespoons of sweet paprika and 1 teaspoon of hot paprika; 1 teaspoon of coriander powder; 1 teaspoon of cumin powder; ½ teaspoon of turmeric; ½ teaspoon of Garam Masala; 1 tablespoon of Tandoori Masala and Greek yogurt.
- Stir well with your hands until a paste is formed with which to marinate the chicken. Once we have the paste, add two tablespoons of oil and stir again.
- Cover and leave in the fridge overnight if you can, or at least two hours.
- Preheat the oven to 220ºC
- Line a tray with aluminum foil and place a wire rack on top.
- We place the chicken on the grate well soaked with the marinade.
- We put the tray on top of the oven and cook for 8-10 minutes
- Flip the chicken over and bake for another 5-6 minutes.
- Then we lower the oven temperature to 180ºC and place the tray in the middle of the oven.
- Brush chicken with melted butter or oil.
- We bake for 15 more minutes.