Tandoori Chicken

This tandoori chicken recipe is a classic Indian recipe that will give you a soft, succulent, and super juicy chicken every time.

Delicious and tasty tandoori chicken, a new twist on how to cook chicken – Indian-style. Flavoured with yoghurt and a mix of spices, this chicken tandoori recipe will taste just as good as if it were cooked in a tandoor.

Recreate this Indian favourite in a matter of hours with this easy-to-follow and exquisite recipe. This tandoori chicken recipe is a traditional Indian starter packed with bold flavours and fiery spices.

Baked in the oven this is a healthy chicken recipe that turns out soft and juicy every time.

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!

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 is a baked chicken recipe, so it is much healthier than fried chicken. What isn’t to love about these flavourful chicken legs? This tandoori chicken recipe is an absolute favourite of mine to make for iftar in Ramadan because it doesn’t take much preparation and I can relax.

Usually, I like to serve it with naan bread, salad, and OF COURSE my delicious yoghurt chutney. You could also serve it with a side of basmati rice for a healthy midweek dinner.

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.

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

• Mint Raita
• Naan Bread
• Chicken Tikka
• Aloo Tikki
• Keema Samosas

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!

Tandoori Chicken

by Nabeela Kauser

This tandoori chicken recipe is a traditional Indian starter packed with bold flavours and fiery spices. Baked in the oven this is a healthy chicken recipe that turns out soft and juicy every time.

5 from 11 votes

Print Recipe

Prep Time 10 mins

Cook Time 30 mins

Marination Time 1 hr

Total Time 1 hr 40 mins

Course Appetiser, Appetizer

Cuisine Indian

Servings 5 pieces

Calories 322 kcal

Cook ModePrevent your screen from going dark

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!

Video

Notes

Note 1 – For this recipe there is enough marinade for 5 small chicken legs. If you have bigger chicken legs then you may need to use less.

Note 2 – It is important that you rub the marinade into all the crevices and inside the slits to ensure maximum flavour

Note 3 – The minimum amount of time is 30 minutes, but it is best to allow it to marinade overnight or as long as possible.

Note 4 – Use a tray with a wire rack to ensure constant air circulation, which will allow the chicken to cook evenly.

 

 

Nutrition

Calories: 322kcalCarbohydrates: 4gProtein: 20gFat: 25gSaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 858mgPotassium: 333mgFiber: 1gSugar: 1gVitamin A: 367IUVitamin C: 1mgVitamin D: 0.1µgCalcium: 52mgIron: 1mg

Keyword Chicken, Eid, Ramadan, Spicy

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