Tandoori Chicken
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Tandoori Chicken
5 from 20 votes
Prep: 10 minutes
Cook: 30 minutes
Marination Time 1 hour
Total Time 1 hour 40 minutes

Servings: 5 pieces

Indulge in the culinary adventure that is tandoori chicken! Originating from the heart of India, this dish offers a perfect fusion of mouth-watering spices and tender chicken.

Nutrition: per serving

Calories322kcal

Carbs4g

Fat25g

Saturates6g

Sugars1g

Protein20g

Fibre1g

Ingredients

  • 1 kg Chicken Legs
  • 100 g Yoghurt
  • 1 tsp Coriander Powder
  • 1 tsp Kashmiri Chilli
  • 1 tbsp Tandoori Masala
  • 1 tsp Cumin Powder
  • 1 tsp Dried Fenugreek Leaves Methi
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder Haldi
  • 2 tbsp 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!

2 responses

5 from 20 votes (18 ratings without comment)

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