This has got to be the easiest way to make the perfect home-style baked Tandoori Chicken every time. This is legit how we do it at our restaurant Rick's Good Eats and the liquid gold that is the jus from the cooked chickens drippings, adds INSANE flavor to our Butter Chicken! We love this on salads, sandwiches, tossed with sautéed peppers and onions as an appetizer or as is with some homemade pickled onions on some greens!
Ingredients
1 cup sour cream
3 tablespoon lemon juice
3 tablespoon Original Tandoori
10-12 boneless skinless chicken thighs
Preparation
Preheat oven to 400 degrees. Whisk all ingredients together. Marinate chicken for minimum 2 hours but overnight is preferred. If you want to make Butter Chicken with this Tandoori Chicken, be sure to bake the chicken in a deep pan with high sides to capture all the juices from the cooking process. Bake for 30-40 minutes until the tops are golden brown and begin to lightly char. Do not flip if you enjoy that charred Tandoori touch! Allow chicken to rest for a few minutes before serving up. Save the jus from the bottom of the pan and reserve it like a liquid gold for your own homemade Butter Chicken!