Chicken Tandoori
User Reviews
5
Chicken Tandoori
Description
The recipe marinates chicken legs in a mixture of yogurt, tandoori masala, turmeric, chili powders, crushed cumin seeds, garlic and ginger pastes, lemon juice, and oil. The acidic and spiced marinade tenderizes the meat while infusing it with classic tandoori flavors. The legs may be scored to allow deeper penetration of the marinade.
After marinating (preferably overnight), the chicken is oven-baked covered on a foil-lined tray and then broiled uncovered at high heat to develop a charred, slightly smoky surface characteristic of tandoori. This method yields moist meat with a crust that contrasts with tender inside.
Serving the chicken with steamed rice balances the spices and creates a full meal. It’s important to space the chicken pieces while baking for even cooking and to avoid overbaking which leads to dryness. Resting the cooked chicken before serving lets juices redistribute for optimal moistness.
This preparation suits those wanting to replicate tandoori style chicken at home using an oven, providing control over marination and cooking stages without a traditional tandoor.
Ingredients
- 1 kg chicken Legs
- 100 g yogurt
- 1 tbsp neutral cooking oil generic cooking oil
- 2 tbsp tandoori masala
- 1 tsp salt
- 1 tsp turmeric powder Haldi
- 1 tsp chilli powder
- 1 tsp chilli pepper crushed
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp lemon juice
- 2 tsp cumin seeds Jeera
Instructions
- In a bowl add all of the ingredients (except the chicken) then whisk until all of the ingredients are fully combined
- Add the chicken into the marinade then coat each leg piece evenly (see note 1)
- Set aside and allow to marinade for at least 60 minutes (see note 2)
- Once ready to cook, preheat the oven to 220°C (425°F) Gas mark 7
- Line a baking tray with foil and place the marinated chicken legs in a single layer then cover with more foil (see note 3)
- Bake for 45 minutes then drain any excess juices
- 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)
- Serve with a side of steamed rice and enjoy!
Notes
- Make 2-3 incisions on large chicken legs to help marinade penetrate thoroughly.
- Marinate the chicken overnight for more intense flavor and juicier meat.
- Arrange chicken pieces with space between them on the tray to ensure even cooking.
- Avoid overbaking to prevent dryness; allow chicken to rest at least 10 minutes after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 1134mg | 47% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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