One Pan Tandoori Chicken Bake

This is a recipe my mom would make for us as kids.  The difference between my mom's and mine, is that I've used boneless chicken to speed up the cooking and I've added onion and a green pepper.  I've also added some cornstarch to help thicken the sauce. 

My boys loved to have this with rice and Masoor Ki Daal.  It's best to marinate overnight, but most times I don't because I'm not thinking that much in advance.  

One Pan Tandoori Chicken Bake

Note: I no longer add the green pepper and onion to this dish when I make it.

2 lbs boneless skinless chicken breast, cut into cubes
1 green pepper, cubed (optional)
1/2 onion, sliced (optional)

Marinade:
2 tbsp tandoori masala (I used Kissan brand)
2 tbsp oil
2 tbsp yogurt
2 tbsp cornstarch
1 tbsp ginger garlic paste
3 tbsp lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp turmeric
1/4 tsp red chilli powder
salt to taste (I used about 1 1/2 tsp)
1 green chilli, minced
fresh coriander, minced


Mix the chicken with all the marinade ingredients.  It is best to leave it overnight in the fridge.

When you are ready to bake, bring the chicken to room temperature.  Preheat the oven to 400 F.

In a baking dish that is approximately 9x13, spray with oil. Add the chicken.  Bake for 15 minutes.  Mix the chicken around.  Add the green pepper and onion.  Give it a stir and bake for another 15 minutes or until the chicken is cooked though.