Tandoori Chicken
Indulge in the culinary adventure that is tandoori chicken! Originating from the heart of India, this dish offers a perfect fusion of mouth-watering spices and tender chicken.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken Legs
- 100 g Yoghurt
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Chilli
- 1 tbsp Tandoori Masala
- 1 tsp Cumin Powder
- 1 tsp Dried Fenugreek Leaves (Methi)
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder (Haldi)
- 2 tbsp Oil
- 2 tsp Garlic Paste
Instructions
- 1
Cut deep slits in the chicken legs (see note 1)
- 2
In a large bowl add all the marinade ingredients then whisk until well combined
- 3
Add the chicken legs then coat each piece with the marinade evenly (see note 2)
- 4
Set aside to marinate for at least 1 hour (see note 3)
- 5
Preheat the oven to 180°C (350°F) gas mark 4 then line the tray with foil and add the chicken legs (see note 4)
- 6
Roast for 20 minutes then flip the chicken and broil for a further 10 minutes at 250°C (480°F) gas mark 5
- 7
Allow the chicken to rest for at least 10 minutes then serve with naan bread and chutney then enjoy!