Make tandoori chicken in the oven or OTG. Chicken legs marinated in lemon juice, aromatic spices, yogurt, and grilled until slightly charred. This chicken tandoori recipe is so good that it never fails.
Course Appetizer, Snack
Cuisine Indian, Punjabi
Diet Diabetic, Gluten Free
Keyword best tandoori chicken recipe, chicken tandoori
Prep Time 1 hourhour15 minutesminutes
Cook Time 40 minutesminutes
Servings 4
Calories 448kcal
Ingredients
8Chicken legs
First marinade
2tbsplime/lemon juice
2tspsalt
2tspred chili powder
Second marinade
1cupof Greek yogurt or hung yogurt
2tspcumin powder
2tspcoriander powder
2tspchili powderpreferably a mix of Kashmiri red chili powder and hot red chili powder
½tspturmeric powderoptional
1tspblack pepper powder
1tbspchaat masala powder
1tbspgarlic paste
1tbspginger paste
1tbsplime juice
1tspgaram masala powderoptional
1tbspdried fenugreek leavesoptional
1tbspoil
¼cupgrated cheeseoptional
A few drops of red food coloringoptional
Salt to taste
Instructions
Make 2-3 incisions on each piece of chicken. Mix the ingredients from the 1st marinade–lime juice, salt and chili powder; rub the 1st marinade thoroughly on the chicken pieces, and refrigerate for 15 mins. If you are not used to handling chilies then do wear gloves, or use a brush! It might seem like a lot of chili powder, but the acidity from the lime juice is going to cut down the heat.
In another bowl mix the ingredients for the 2nd marinade, and marinate the chicken in this mixture for another 45 mins.
Preheat over to 400°F.
Arrange the chicken pieces on a well greased flat baking tray, or over a greased wire rack that sits on a deep baking tray. This arrangement makes sure that the chicken cooks evenly on all sides, and that it does not soak in the drippings while grilling, which would compromise the texture of the tandooris and wouldn’t give it the desired char.
Cook the chicken for 30 mins.
Then change the oven setting to high broil, and cook the chicken pieces for 5-6 minutes on each side. Keep checking every 3 minutes to avoid excessive charring.
Serve with green cilantro and mint chutney and sliced red onions or pickled onions. Chicken tandooris can also be served as the main course over a bed of buttered basmati rice.