Tandoori Inspired Baked Chicken
Presenting an easy and delicious tandoori inspired baked chicken recipe. It is rich in flavour and mild on heat from the spice but you can spice it up by adding more curry, more ginger or adding chili powder or flakes. Serve this dish with brown rice and a mixed salad, a side of steamed or sautéed veggies, or a chickpea salad and your taste buds will sing!
The spices that make up curry are very healthful. Turmeric is one of the key ingredients in curry powder whether you make your own blend of curry powder or use store-bought. Turmeric contains curcumin which has powerful anti-inflammatory and antioxidant properties and is good for brain health.
Another key ingredient in curry is ground chili peppers, which contain capsaicin – another powerful anti-inflammatory.
Yogurt is a probiotic which is good for out gut health, is a rich source of protein which is good for our immune systems, contains calcium which our bones and cartilage need and is a good source of the vitamin B12 which is beneficial in the formation of our red blood cells and supports good mental health.
As always, when you make this recipe, please post a photo of your Tandoori Inspired Baked Chicken goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook time: 1 hour / Makes: 3-4 servings
Ingredients:
10 – 12 Boneless Skinless Chicken Thighs
4 Cloves Garlic – sliced
1 Tablespoon Olive Oil
1 Cup Greek Yogurt
¼ Cup Tomato Paste
2 teaspoons Curry Powder
½ teaspoon Ground Coriander
½ teaspoon Ground Cumin
1 Tablespoon Fresh Grated Ginger
¼ teaspoon Herbamare (or sea salt) and Grinds of Fresh Pepper
How It’s Made:
Preheat your oven to 375°F.
Put the chicken pieces in a baking dish large enough to hold them in a singer layer.
Bake uncovered for 30 minutes and then drain any fat that is in the pan.
While the chicken is cooking, if you don’t have rice (or your side of choice) already made, start that now. Next you will make the curry sauce.
Slice your garlic and let it sit in a bit of olive oil as you gather the rest of your ingredients. This allows the active ingredients in the garlic to work their nutritional magic!
In a medium bowl, mix the yogurt, tomato paste, the curry powder, coriander, cumin and fresh ginger together. Add the Herbamare (or sea salt) and a few grinds of black pepper, the sliced garlic and the olive oil and give the mixture a good stir.
After the chicken has cooked for 30 minutes and you’ve drained off any fat in the baking dish, pour the sauce over the chicken and turn the chicken pieces to coat the chicken all around. Spoon some sauce on each piece of chicken.
Bake for another half hour. Now you can get your veggies sautéed or steams and/or your salad ready.
The chicken should be cooked after an hour in the oven but check it by cutting into a piece or inserting a meat thermometer to make sure it reads 165°F. Remove from the oven and serve!
Enjoy!
