Tandoori Chicken
User Reviews
5
Tandoori Chicken
Description
The recipe uses a marinade of yogurt combined with coriander, Kashmiri chili, tandoori masala, cumin, fenugreek leaves, turmeric, chili powder, garlic paste, salt, and cooking oil. Chicken legs are slit deeply to help the marinade penetrate the meat thoroughly, ensuring balanced and intense flavor throughout the cooking process.
After marinating for at least one hour, the chicken is roasted at 180°C and then broiled at a higher temperature to develop a charred, flavorful crust while keeping the meat moist inside. Resting the chicken before serving allows juices to redistribute.
This Tandoori Chicken pairs well with naan bread and chutney, making a complete meal with complementary textures and flavors.
Using a wire rack for roasting helps air circulation and even cooking. The marinade quantity suits five small legs; larger legs may require adjustments. Extended marination time improves flavor intensity.
Ingredients
- 1 kg chicken legs
- 100 g yogurt
- 1 tsp coriander powder
- 1 tsp kashmiri chili
- 1 tbsp tandoori masala
- 1 tsp cumin powder
- 1 tsp fenugreek leaves Methi, dried
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder Haldi
- 2 tbsp neutral cooking oil generic cooking oil
- 2 tsp garlic paste
Instructions
- Cut deep slits in the chicken legs (see note 1)
- In a large bowl add all the marinade ingredients then whisk until well combined
- Add the chicken legs then coat each piece with the marinade evenly (see note 2)
- Set aside to marinate for at least 1 hour (see note 3)
- 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)
- Roast for 20 minutes then flip the chicken and broil for a further 10 minutes at 250°C (480°F) gas mark 5
- Allow the chicken to rest for at least 10 minutes then serve with naan bread and chutney then enjoy!
Notes
- Ensure marinade is rubbed inside the slits and crevices of the chicken for maximum flavor.
- Marinate at least 30 minutes, preferably overnight for deeper taste.
- Use a wire rack on the roasting tray to promote even cooking and air circulation.
- Recipe quantities fit five small chicken legs; scale marinade for larger pieces as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5pieces
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 858mg | 36% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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