Tandoori Chicken || Indian Style Baked Chicken (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Chicken thigh pieces marinated in lemon juice and a blend of indian spices like cumin and garam masala and baked in an oven to get delicious baked chicken bursting with flavor
Author:
Recipe type: Main course, Appetizer
Cuisine: Indian
Serves: 3-4
RecipeIngredients
  • 1½ lb chicken thigh pieces
For the marinade:
  • 8 large garlic cloves, peeled
  • 2 inch by 1 inch long piece of fresh ginger, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ¼ cup lemon juice
  • 1 tsp kashmiri chilli powder (OMIT for AIP)
  • ½ tsp turmeric powder
  • 1 tsp coriander powder (OMIT for AIP)
  • 2 tsp cumin powder (OMIT for AIP)
  • 2 tsp garam masala (use AIP garam masala - see below)
  • 1 tbsp olive oil
  • Extra Olive Oil for brushing on top
For AIP Garam masala:
  • 1 tsp ground cinnamon
  • ½ tsp ground mace
  • ½ tsp ground clove
RecipeInstructions
  1. Clean the chicken pieces and cut into large pieces. Dab the chicken pieces using paper towels to remove moisture. Make light gashes on the chicken pieces so that the marinade can seep in.
  2. Blend all marinade ingredients in a small food processor jar to form a thick paste and add to a large mixing bowl.
  3. Add the chicken pieces to the marinade and using your hands coat each piece generously with the marinade. Let the chicken pieces sit in marinade for at least 1 hour. Or up to 8-10 hours. (Transfer chicken to fridge if marinating for more than 1 hour)
  4. When ready to bake the chicken, pre heat oven to 450 deg F (220 deg C).
  5. Line a baking tray with Al foil and brush with oil. Lay the chicken pieces on the baking sheet. Bake at 450 F for 25 mins.
  6. Take out tray and brush with oil and flip the chicken pieces and bake for another 15-20 mins until both sides are well cooked.
  7. Remove tray from oven and turn oven to broil setting. Now place tray on top rack for 2-3 mins until there are slightly blackened smoked spots on each of the chicken pieces.
  8. Take tray out of the oven and cover the tray with Al foil until serving.
  9. Serve tandoori chicken with lemon wedges and sliced red onions!
For making AIP Garam masala: Mix all the spices together and use in recipe above instead of regular garam masala.
Notes
I use Kashmiri chilli powder since it is mild as well as it gives great color. You could also substitute smoked paprika to get a good color!
You could also grill this chicken on an outdoor grill. If you add charcoal that would give them a really good flavor!
Recipe by Cook2Nourish at https://cook2nourish.com/2017/11/tandoori-chicken-indian-style-baked-chicken-paleo.html