Tender and Juicy Tandoori Chicken

Name: Tender and Juicy Tandoori Chicken
Yield: 3 servings
Cuisine: American
Ingredients: 3 pieces Chicken breast (Other parts or chicken tenders are okay too); 100 grams Yogurt; 1 piece Grated garlic; 1/2 piece Grated ginger; 1/4 Grated onion; 2 tbsp Curry powder; 2 tabelspoons Tomato puree (or ketchup); 1 tbsp Oyster sauce

cookpad.japan @cookpad_jp

I used to add many different kinds of spices to make tandoori chicken, but I found out that simpler seasonings can make it an authentic and tasty dish!
Kids love it when you serve it with turmeric rice.

If you like spicy food, you can add chili powder or hot red pepper. It will be much more authentic if you add coriander or garam masala. ※ Before making the rice saute 1/4 onion finely chopped and add it into the rice cooker for an even more authentic flavor. Recipe by Akkorin mama

cookpad.japan @cookpad_jp

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Ingredients

3 servings

3pieces Chicken breast (Other parts or chicken tenders are okay too)
100 gramsYogurt
1 pieceGrated garlic
1/2 pieceGrated ginger
1/4Grated onion
2 tbspCurry powder
2tabelspoons Tomato puree (or ketchup)
1 tbspOyster sauce

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Steps

1

Poke holes in the chicken using a fork. Pat dry the excess moisture from the chicken, then season it with salt and pepper.
2

Combine all the seasonings in a plastic bag. Add the chicken and rub in the seasoning. Marinade it in the refrigerator for about half a day (if you like it spicy, you can either reduce or eliminate the amount of tomato puree).
3

Line a baking sheet with parchment paper. Place the chicken from step 2 on the baking sheet, pour any remaining seasoning mixture on the chicken and bake it in a preheated oven at 200℃ for 20-30 minutes, and you will have juicy tandoori chicken! ※If you prefer to have a nice golden top, bake it for 20 minutes then increase the temperature to 230℃ and bake it for another 3-5 minutes. ※Reduce the cooking time if you are using chicken tenders.
4

To make turmeric rice: To your rice maker add 2 rice cooker cups of uncooked rice (360 ml), 1 tablespoon margarine, 1 teaspoon soup stock granules, a small amount of honey, and add water up to the 2 cup mark then press start. It looks beautiful to serve with the curry as well.