Baked Tandoori Chicken Strips Recipe

Taking the Junk out of the junk-food, as Parents and as “grown-ups”, it’s a constant struggle. We want the taste, flavor and the ease minus the unhealthy aspect of it. In this Baked Tandoori Chicken Strips Recipe, we have done just that – under 30 minutes, you can have this on the table, even faster that you can go to Kentucky Fried Chicken or McDonald’s!
Eat right and stay healthy.

Prep Time: 10 min
Cook Time: 20 min
Serves: 2-4 hungry small/big kids

Ingredients:

Chicken Breasts – 1 lb (approx 1/2 kg)
Salt – to taste
Panko Bread Crumbs – 1 cup (approx
Tandoori Masala – 2 tsp + 1 tsp
Butter – 3 tbsp

Method:

1. Wash, clean and cut into strips the Chicken Breast.
2. Pat the Chicken dry with paper towels.
3. Sprinkle with some Salt and Tandoori Masala, rub in the masalas, turn over and repeat.
4. Set aside till ready to bake.
5. Pre-heat oven to 425 degrees C/ 218 degrees F.
6. Grease a baking sheet lightly or line with parchment paper.
7. Melt the Butter in a bowl and set aside.
8. Mix Tandoori Masala and Salt to the Panko in a bowl. Divide if needed and set aside.
9. Get an assembly line going – Seasoned Chicken, Melted Butter, Seasoned Panko Bread Crumbs and Prep-ed Baking Sheet.
10. (a)Take the Chicken, (b)dip into the butter, (c)remove excess Butter, (d)coat Chicken with Panko and (e)place on the Baking Sheet.
11. Repeat process till all the Chicken is done.
12. Place the Baking Sheet into the middle of the oven and bake for 10 minutes.
13. Flip and cook for another 10 minutes.
14. Remove from Oven, cut one piece thru the thickest part and if there is no pink, it’s done.
15. Transfer and serve hot with ketchup or chutney.
16. Optional – squeeze some Lime Juice or sprinkle some Chaat Masala.

0 thoughts on “Baked Tandoori Chicken Strips Recipe

  1. I’m relatively new to Indian cuisine, yet the more I learn of it, the more I’m drawn to it.

    Here in Mexico, it’s hard to get most Indian spices. I have a red curry powder and garam masala on hand. Things that are in common use in Mexico as well as India are no problem, like cilantro. I can even get rice flour and panko. Little else, sad to say.

    For this recipe, what’s the difference between tandoori masala and garam masala? Can I substitute? Or is there a way to make tandoori masala at home?

    1. Hey Holly,
      Glad to know that you are trying some indian recipe. I am taking a initiative to reply you.
      No, garam masala can not be substitute for tandoori masala. Both are totally different spice. I found a good recipe of tandoori masala, here is the link i got from google “http://indianfood.about.com/od/masalarecipes/r/tandoorimasala.htm”

  2. I have been making a variation of this recipe for ages except I add Ginger-Garlic paste and yogurt in the marinate, than just coat in Panko and bake. By the way, are you sure they are Chicken Breast strips you used in this recipe? They look really like Chicken Tenders.

  3. Hi ladies 🙂

    Thank you so much for your Baked Tandoori Chicken Strips recipe! I made this chicken last night (using olive oil instead of butter) and it was a real hit with the family. I prepared two trays (approximately 1.25kg of chicken breasts) and not a single piece was left over! I think next time I make it though, I will try putting the Panko crumb mixture in a plastic bag, throwing in a few pieces of chicken at a time and giving it a good shake to speed up the process of crumbing, rather than doing each piece individually. I usually use this method if I’m coating chicken with flour/masala/salt mixture before frying. I don’t know if this method will work with the crumbs, as they may not stick on as well, but it’s worth experimenting!

    The other thing I wanted to thank you for was the video on de-seeding pomegranates. My husband loves these when they are in season and spends ages doing this chore. He usually de-seeds about four or five at a time and keeps the seeds in a plastic container in the fridge until he’s ready to eat them. He’s going to try your method this weekend!

    Kind regards to you both & please keep up the good work, I love your videos!

    Caroline

  4. This quick tandoori chicken recipe sounds good and I plan to try it soon. One question Ihave is do you think it would taste good on fish instead of chicken?

    Thank you for the wonderful recipes and tips you have provided us over the years!

    Sincerely,
    Maureen

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