Tandoori Chicken
Juicy, flavorful chicken marinated in yogurt and spices, cooked to perfection in a tandoor or oven.
20 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 4 chicken legs (thighs and drumsticks)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp tandoori masala
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp butter (for basting)
- Fresh coriander leaves (for garnish)
- Lemon wedges (for serving)
Nutrition Facts
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Instructions
Prepare the chicken: Make deep cuts on the chicken pieces to allow the marinade to penetrate. Pat them dry with a paper towel.
Marinate the chicken: In a bowl, mix yogurt, lemon juice, tandoori masala, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin, and salt. Coat the chicken thoroughly with this mixture.
Rest the chicken: Cover and refrigerate the marinated chicken for at least 4 hours, preferably overnight, for maximum flavor.
Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking tray with foil and place a wire rack on top.
Cook the chicken: Arrange the chicken pieces on the wire rack. Brush with oil and bake for 20-25 minutes, turning halfway and basting with butter.
Finish and serve: Broil for 2-3 minutes for a charred effect. Garnish with fresh coriander and serve hot with lemon wedges.
Chef's Tips
- Marination Time: For best results, marinate the chicken overnight to allow the flavors to fully develop.
- Yogurt Tip: Use thick, full-fat yogurt for a richer marinade that clings better to the chicken.
- Tandoori Color: Add a pinch of red food coloring or Kashmiri chili powder for the classic vibrant red color.
- Grill Option: If you have a grill, cook the chicken over medium heat for a smokier flavor.
- Serving Suggestion: Serve with mint chutney, onion rings, and naan bread for an authentic experience.
