This oven-baked Indian Tandoori chicken is juicy, vibrant, and flavorful; chicken thighs are infused with Indian seasoning and baked until golden brown. It goes well with many sides and is perfect for a family dinner.
Wash the chicken well, then pat them dry with a paper towel.
750 g chicken thighs
In a bowl, mix all the ingredients, then toss the chicken in, and mix until all the chicken cover well with the mixture.
¼ cup olive oil, 1 tablespoon sriracha sauce, 1 tablespoon Worchester sauce, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon Tandoori, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon garlic powder
After that, bake for 30-35 minutes at 200C or until golden brown.
Garnish with some chopped basil (optional), then serve warm.
Notes
Make sure to remove the chicken from the refrigerator an hour before you cook.
I highly recommend using bone-in thighs because they stay moist under the heat, making them juicy, moist and flavourful.
Place the chicken over the grill rack, leaving space between each piece so the chicken is cooked well.
To get the dark red colour like in restaurants, you can use red food colour, although it is optional.