Baked Tandoori Chicken and Potatoes | How to make Baked Tandoori Chicken and Potatoes

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ByWinola Peris
Created on 5th Mar 2016
  • Baked Tandoori Chicken and Potatoes, How to make Baked Tandoori Chicken and Potatoes
Baked Tandoori Chicken and Potatoesby Winola Peris
  • Baked Tandoori Chicken and Potatoes | How to make Baked Tandoori Chicken and Potatoes (13 likes)

  • 0 reviews
    Rate It!
  • By Winola Peris
    Created on 5th Mar 2016

About Baked Tandoori Chicken and Potatoes

Healthy, packed with flavour and delicious, this one pot bake is the perfect weeknight meal!

Baked Tandoori Chicken and Potatoes is a delicious dish which is liked by the people of every age group. Baked Tandoori Chicken and Potatoes by Winola Peris is a step by step process by which you can learn how to make Baked Tandoori Chicken and Potatoes at your home. It is an easy recipe which is best to understand for the beginners. Baked Tandoori Chicken and Potatoes is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Baked Tandoori Chicken and Potatoes takes 60 minute for the preparation and 40 minute for cooking. The aroma of this Baked Tandoori Chicken and Potatoes make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Baked Tandoori Chicken and Potatoes will be the best option for you. The flavor of Baked Tandoori Chicken and Potatoes is unforgettable and you will enjoy each and every bite of this. Try this Baked Tandoori Chicken and Potatoes at your weekends and impress your family and friends.

  • Prep Time60mins
  • Cook Time40mins
  • Serves2People
Baked Tandoori Chicken and Potatoes

Ingredients to make Baked Tandoori Chicken and Potatoes

  • Ginger - 1 inch piece, minced
  • Garlic - 5 cloves, chopped and crushed
  • Cinnamon powder - 1/2 tsp
  • Jeera Powder - 1 tsp
  • Kashmiri Chilli Powder - 1/4 tsp
  • Garam Masala Powder - 1 tbsp
  • Turmeric powder - 1 tsp
  • Juice of half a lemon
  • Yogurt - 150 gm
  • Salt to taste
  • Fresh Coriander - a bunch, washed and chopped finely
  • Chicken - 1 kg, cleaned and cut
  • Potatoes - 4 large sized, sliced
  • Yogurt - 1/2 cup
  • Turmeric Powder - a pinch
  • Fresh Mint - a bunch, washed and finely chopped
  • Salt - 1/4 tsp

How to make Baked Tandoori Chicken and Potatoes

  1. Clean and slice the potatoes, then parboil them. Drain and set aside.
  2. In a large bowl, mix together the yogurt, salt, lemon juice, garam masala, jeera, chilli, turmeric and cinnamon powders. Add in the ginger and garlic and give it a good mix. Then add in the fresh coriander.
  3. Make slits in the chicken pieces and marinate both the chicken and parboiled potatoes in the spice-yogurt marinade. Cover and refrigerate for 30-45 minutes.
  4. In the meantime, preheat the oven to 200 degrees Celsius and prepare a baking tin by lining it generously with foil.
  5. When the marination time is up, place the potatoes in the baking tin and bake for 15 minutes. Then take it out, push the potatoes to the side and place the chicken in the same tray. Bake for 30 to 35 minutes.
  6. If you would like for the chicken to brown further, place it under the broiler for an additional 8 minutes.
  7. As the chicken and potatoes are baking, whip up a quick mint and yogurt dip by mixing together some yogurt, fresh mint, turmeric powder and salt.
  8. Once baked, serve warm on a bed of Mint Yogurt dip.

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