Comments on: Oven baked tandoori chicken – How to prepare in 3 easy steps https://www.tasteasianfood.com/oven-baked-tandoori-chicken/ Asian Food Recipes and Techniques Mon, 16 Oct 2023 10:34:24 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-33099 Thu, 16 Jun 2022 03:48:59 +0000 https://tasteasianfood.com/?p=23428#comment-33099 In reply to Deborah Fruen.

You can do so by putting it in an airtight container if you want to keep it for a longer period. It is better just leave it in the refrigerator if you want to keep it for one or two days.

]]> By: Deborah Fruen https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-33097 Tue, 14 Jun 2022 15:51:47 +0000 https://tasteasianfood.com/?p=23428#comment-33097 Hi Kwan

Can you freeze the chicken once cooked and reheat once unfrozen.

]]> By: KP Kwan https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20915 Wed, 12 Aug 2020 00:30:37 +0000 https://tasteasianfood.com/?p=23428#comment-20915 In reply to Smitha.

Hi Smitha,
I turn on both top and bottom heat while baking it.
KP Kwan

]]> By: Smitha https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20896 Tue, 11 Aug 2020 13:11:49 +0000 https://tasteasianfood.com/?p=23428#comment-20896 Hi Kwan,

Should both the top & bottom rods be turned on while baking?

]]> By: KP Kwan https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20600 Sat, 01 Aug 2020 00:54:44 +0000 https://tasteasianfood.com/?p=23428#comment-20600 In reply to Bernadette Kueh.

Hi Bernadette,
Chaat masala is optional. I would add 2 teaspoons of it to one chicken.
KP Kwam

]]> By: Bernadette Kueh https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20591 Fri, 31 Jul 2020 09:34:49 +0000 https://tasteasianfood.com/?p=23428#comment-20591 Thanks, Kwan. So chaat masala is optional? If it is used, how much to add?

]]> By: KP Kwan https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20529 Mon, 27 Jul 2020 07:48:03 +0000 https://tasteasianfood.com/?p=23428#comment-20529 In reply to Bernadette Kueh Kueh.

Hi Bernadette,
1. Chaat masala is a type of powder made with salt, dry mango, pomegranate seed, etc. It is salty and slightly sour. It is not for garnish as there is not much color (light brown). The primary purpose is to provide flavor. Some tandoori recipes use it to enhance the flavor.
2. I never make mustard seed oil before. I suggest you substitute it with corn oil or canola oil.
KP Kwan

]]> By: Bernadette Kueh Kueh https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20506 Sun, 26 Jul 2020 05:16:53 +0000 https://tasteasianfood.com/?p=23428#comment-20506 Hi Kwan, this recipe looks delicious. I want to try it.
1. I saw some ingredients e.g. Chaat Masala under the Others section. Are they for garnishing? The recipe doesn’t mention how to use them.
2. Can I fry mustard seeds in some oil to make the mustard oil?

Thank you

]]> By: KP Kwan https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20029 Tue, 30 Jun 2020 01:25:45 +0000 https://tasteasianfood.com/?p=23428#comment-20029 In reply to MH.

Hi MH,
Please bake the chicken until the chicken thigh is slightly charred at the edges. (The duration depends on the doneness and change of color). There is no need to cover it with aluminum foil.
KP Kwan

]]> By: MH https://www.tasteasianfood.com/oven-baked-tandoori-chicken/comment-page-2/#comment-20014 Mon, 29 Jun 2020 12:00:16 +0000 https://tasteasianfood.com/?p=23428#comment-20014 How long do I cook my marinated boneless chicken tighmeat for . Should I cover it in foil in an oven dish ?

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