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Weeknight Chopped Tandoori Chicken

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Description

A quick but delicious recipe for Tandoori Masala Flavored chicken which uses boneless and skinless chicken thighs without any cutting or skewering and cook in a sheet pan

Ingredients

Scale
  • For the Chicken:
  • 2 boneless skinless chicken thighs
  • 4 large garlic cloves (30 gm)
  • 6 tsp chopped ginger (30 gm)
  • 1 small green chili de-seeded and chopped (optional)
  • 0.25 cup yogurt (Greek preferred)
  • 2 tsp oil (vegetable or mustard oil)
  • Salt to taste
  • 0.25 tsp baking soda (optional)
  • 1 green bell pepper or 1 onion to place chicken on while in the oven in the sheet pan
  • Tandoori Spice mix:
  • 4 whole green cardamoms (Substitute 0.25 tsp cardamom powder)
  • 1 to 2 mace (0.25 tsp mace powder)
  • 6 white peppercorns (0.25 tsp white pepper powder)
  • 3 tsp Kashmiri or mild chili powder
  • 1 tsp hot chili powder
  • 1 tsp turmeric
  • For basting:
  • 1 Tbsp Butter melted
  • 1 tsp milk or cream
  • For the chutney
  • 0.5 cup mint leaves
  • 0.25 cup coriander leaves
  • 2 tsp chopped ginger
  • 1 garlic pod
  • 1 green chili chopped and de-seeded
  • salt to taste
  • 0.5 tsp oil
  • 1 to 2 tsp water
  • 0.25 to 0.5 cup yogurt
  • lime juice to taste (approx juice of half a lime)
  • For the Garnish:
  • 1 Medium sized onion peeled and halved vertically
  • 1 cup ice cold water
  • wedges of lime
  • 4 tsp chopped cilantro
  • For accompaniment:
  • 1 Naan or 1 Cup cooked steamed basmati rice

Instructions

  1. For the chicken:
  2. Pre Heat oven to 550F or as high as possible
  3. Grind the tandoori spice mix to a powder
  4. Grind the ginger, garlic and green chili to a paste
  5. Mix oil, above paste and the spice mix along with yogurt while adding yogurt little at a time. Keep the marinade thick and just enough for the chicken. The spice mix flavors as well as functions as thickener
  6. Wash chicken and pat dry with paper towel and mix with marinade in a bowl
  7. cover the bowl with plastic cling wrap and refrigerate for at-least 30 minutes
  8. Line a sheet pan with foil, lightly oil it
  9. Chop onion or bell pepper coarsely to help support chicken thighs on the sheet pan without touching the pan
  10. Arrange the above on the pan
  11. When oven is preheated place marinated chicken on these vegetables, this allows the bottom side to not cook flat like a skillet and via convection rather than conduction
  12. season generously both the top sides with salt and a pinch of baking soda for encouraging some browning in spots (optional)
  13. Cook in oven for 15 to 20 minutes
  14. Once the chicken starts cooking and browning a bit, mix the milk and melted butter and dab this on the chicken with a brush (do not brush since this can scrape of marinade, but dab lightly instead)
  15. Cook for another 10 minutes till the top portion is cooked
  16. Then baste again and flip the chicken over
  17. Cook for another 5 minutes till this side is cooked but moist
  18. Remove and check the chicken is cooked properly. You can use a thermometer and internal temperature should rise to 165F
  19. Remove pan and let the chicken rest, and after it has rested dab some of the basting butter just before serving
  20. For the onions:
  21. Slice using a knife or mandolin slicer into thin semicircular separated slices
  22. Keep them in iced water for 30 minutes to mellow them out and keep their crunch
  23. Drain and dry before serving
  24. For the chutney:
  25. Grind everything except lime juice and yogurt to a paste adding only little water as needed.
  26. Season with some lime juice and mix half the yogurt and mix to a smooth consistency with a spoon and taste. It should taste refreshing and minty
  27. Adjust seasoning with salt and lime juice and mix in rest of yogurt with spoon till a good consistency is reached (it should not be watery but emulsified, though less thick than mayo)
  28. Serving:
  29. Chop the chicken on the cutting board into strips or chunks
  30. Mix in some onions and cilantro with the chopped chicken and season with some lime juice
  31. For serving with rice, plate some rice with a few dollops on chutney on top and then place the dressed chopped chicken on top.
  32. For serving with Naan, spread some chutney on the plate alongside the naan and top with the dressed chopped chicken
  33. Finish with some more chopped cilantro, onions or lime juice in both cases as desired. The green peppers or onion that baked on the sheet-pan can also be chopped and used for serving.
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Cuisine: Indian

Find it online: https://www.breakingnaan.com/weeknight-chopped-tandoori-chicken/