Simple recipe for tandoori chicken --pickled in enamel bat & oven as it is!

This recipe for Tandoori chicken has a spicy flavor that will leave you wanting more. It is marinated in seasoning and then baked in the oven. Use a Noda enameled bat (24.2 x 19.6 x 3.5 cm).

Easy recipe for Tandoori Chicken

Ingredients for Tandoori Chicken

2 chicken thighs (about 600g (21.16oz))
1 tbsp curry powder
1 tbsp curry powder ・ 60g (2.12oz) plain yogurt
1 tbsp tomato ketchup
1/2 teaspoon salt
1/2 teaspoon soy sauce
Grated ginger 1 tsp.
1 teaspoon grated garlic
1 tsp grated garlic 1 tsp black pepper to taste

How to Make Tandoori Chicken

1. Remove excess skin and fat from chicken thighs and cut into pieces.

2. In an enameled bat (24.2 x 19.6 x 3.5 cm), combine all ingredients except the chicken.


Place the cut chicken thighs in the bat and sprinkle with the seasoning. Cover with plastic wrap and place in the refrigerator for about 2 hours.


Place in a preheated oven at 180°C and bake for 15 minutes.


5. Remove the chicken from the oven, turn the chicken over, and bake again for 15 minutes.



6. Sprinkle lightly with black pepper and serve.


Tandoori chicken, seasoned and grilled, is a perfect match of the richness of the chicken and the freshness of the curry powder, yogurt and ketchup. The juicy yet slightly savory flavor is sure to leave a lasting impression. It can be served as a side dish with rice, or as a sandwich on bread with lettuce and tomatoes.


If you use an enameled bat, you can easily marinate it, put it in the oven, and serve it straight to your table. You can also use a large gratin dish. To cook in a frying pan, heat 1 tablespoon of oil, cover with a lid, and cook over medium heat for about 10 minutes. Turn over and cook over medium to high heat for about 5 minutes, skimming off the moisture.