Chicken Tandoori
Ready to sizzle up your kitchen with the spicy, smoky, and tangy delight of chicken tandoori? Delve into this guide to learn the ins and outs of mastering this delicious dish right at your home.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (Legs)
- 100 g Yoghurt
- 1 tbsp Oil
- 2 tbsp Tandoori Masala
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Chilli Powder
- 1 tsp Crushed Chillies
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 tsp Lemon Juice
- 2 tsp Cumin Seeds (Jeera)
Instructions
- 1
In a bowl add all of the ingredients (except the chicken) then whisk until all of the ingredients are fully combined
- 2
Add the chicken into the marinade then coat each leg piece evenly (see note 1)
- 3
Set aside and allow to marinade for at least 60 minutes (see note 2)
- 4
Once ready to cook, preheat the oven to 220°C (425°F) Gas mark 7
- 5
Line a baking tray with foil and place the marinated chicken legs in a single layer then cover with more foil (see note 3)
- 6
Bake for 45 minutes then drain any excess juices
- 7
Remove the foil and broil at 250°C (480°F) Gas mark 9 on the top shelf of the oven for 10 minutes until lightly charred (see note 4)
- 8
Serve with a side of steamed rice and enjoy!