Chicken Tandoori

This chicken tandoori recipe is a very common dish that is popular with so many, including my family! It is one of those Indian foods that everyone loves.

Traditionally tandoori chicken is cooked in a clay oven, known as a tandoor, hence this recipe name.

Back in my home in Pakistan, we have a tandoor. It is a cylindrical-shaped oven and using wood, a fire is created within the confines of the clay.

Then you add the food and as the food is exposed to the direct heat of the fire it cooks relatively quickly.

I miss my tandoor, but it is quite (VERY!) difficult to get your own personal at-home tandoor in the UK, so this recipe was created to use an oven. And I can assure you it tastes just as delicious!

This chicken recipe is very simple to make. The longest time is when you allow the chicken to marinate. I would recommend that you make the marinade the day before and allow it to marinate overnight as that will allow for maximum flavour and juiciness.

If you are a bit short of time you can shorten the marination time but try to marinate for at least 30 minutes.

If the chicken is left to marinate overnight, then be sure to keep it in the refrigerator. About half an hour before you are going to cook remove the chicken from the fridge to allow the chicken to come to room temperature.

For this tandoori chicken recipe, I always use chicken legs and try to avoid using boneless cuts of chicken, such as chicken breasts.

I wouldn’t recommend using chicken breasts in this recipe as they can dry out very easily and dry chicken is not something that anyone wants to eat!

With bone-in chicken pieces, you are guaranteed to get juicy, flavourful, and succulent chicken.

Delicious and tasty tandoori chicken, a new twist on how to cook chicken – Indian-style. Tandoori chicken is a traditional Indian dish full of bold and delicious flavours.

Flavoured with yoghurt and a mix of spices, this chicken tandoori recipe will taste just as good as if it were cooked in a tandoori oven.

Recreate this Indian favourite in a matter of hours with this easy-to-follow and exquisite recipe. If you’re looking for a new spin on how to cook chicken, this is the recipe to try. Super juicy, flavourful, and so tempting you won’t be able to resist.

Serve it as a starter or as a main with steamed rice and vegetables. However, you choose to enjoy it, you are guaranteed to love it!

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Tandoori Leg of Lamb
• Tandoori Lamb Chops
• Turkish Chicken Wings
• Baked Chicken Wings
• Baked Fish

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Tandoori

by Nabeela Kauser

This tandoori chicken recipe is a classic Indian recipe made of chicken legs marinated in yoghurt, lemon juice, and aromatic spices then baked to perfection.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr 20 mins

Marination Time 1 hr

Total Time 2 hrs 30 mins

Course Appetiser

Cuisine Indian

Servings 5

Calories 306 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 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

• 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 180°C (350°F) Gas mark 4
• 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!

Video

Notes

Note 1 – Depending on the size of the whole chicken legs you may need to make 2-3 incisions on each piece.

Note 2 – It is best to marinate overnight as the longer the chicken is left to marinate the more intense the flavour that develops and the juicier the chicken.

Note 3 – When placing the chicken leave enough space around the chicken pieces to allow the chicken legs to cook evenly.

Note 4 – Be careful to not overbake as this will cause the chicken to go dry. Once cooked, allow the chicken to rest for at least 10 minutes

Nutrition

Calories: 306kcalCarbohydrates: 5gProtein: 20gFat: 22gSaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 1134mgPotassium: 360mgFiber: 1gSugar: 2gVitamin A: 372IUVitamin C: 2mgVitamin D: 0.1µgCalcium: 57mgIron: 2mg

Keyword Appetiser, BBQ, Chicken

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