“Chicken tandoori is a very loved and treasured dish of India which is normally roasted in a “Tandoor” or clay oven. But we have used ordinary convection oven in this recipe. Chicken marinated in a special blend of spices and yogurt, then roasted until it is nice and brown or charred.
Tandoori Chicken Recipe
Course: MainCuisine: IndianDifficulty: Medium4
servings10
minutes45
minutes8
hours or overnightA very popular North Indian recipe in which chicken drumstick is marinated in yogurt and tandoori masala and grill to juicy perfection.
Ingredients
- For Tandoori Masala (Spices):-
1 tsp of chilly powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1/2 tsp of turmeric powder
2 tsp of garam masala/chicken masala
1/2 Tbsp of Kashmiri red chilly powder or paprika(for color)
1/2 tsp of kasuri methi
- For Marination :-
4 bone-in, skinless whole chicken legs(thigh and drumstick together) about 2.5 lbs
1 cup of yogurt
1 Tbsp of lemon juice
1 inch of ginger, grated
4 big garlic cloves, grated
Tandoori masala which is listed above
1 tsp of salt
Oil for spraying
Directions
- Slit the chicken from thighs to drumstick and marinate them overnight in yogurt and all of the ingredients listed under marination except oil.
- Preheat oven to 400 F and generously grease roast pan with rack. Now take the chicken out from marination and shake off excess marinade and place it over the greased rack keeping little space between pieces. Spray top of the chicken with oil.
- Now roast the chicken for 30 minutes, then take it out, flip and again spray with oil and cook for 15 minutes until the chicken is nicely brown and internal temperature is 170 F. You can also grill the chicken.
- Serve tandoori chicken warm with onion salad and cucumber raita.
