Restaurant Style Chicken Tandoori
Restaurant style chicken tandoori features juicy, charred chicken marinated in bold spices and yoghurt, delivering a smoky, vibrant flavour with a rich, authentic finish inspired by traditional tandoor cooking.
Ingredients
- 1 kg Chicken Legs
- 3 tbsp Yoghurt
- 2 tbsp Oil
- 1 tsp Salt
- 1 tsp Cumin Powder
- 1 tsp Dried Fenugreek Leaves kasuri methi
- 1/2 tsp Black Pepper
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tbsp Lemon Juice
- 1 tsp Chilli Flakes
- 1 tsp Kashmiri Chilli
- 1 tsp Coriander Seeds crushed
- 1/2 tsp Chilli Powder
- 3 tbsp Tandoori Masala
- 1 pinch Red Food Colour
Instructions
- In a large mixing bowl, combine all the ingredients except the chicken and mix thoroughly until a smooth marinade forms.
- Add the chicken to the bowl and coat each piece evenly, ensuring the marinade is well distributed and pushed into any cuts or slits in the chicken for deeper flavour.
- Cover the bowl and leave the chicken to marinate in the fridge for at least 2 hours. For a deeper, more authentic flavour, allow it to marinate overnight.
- Preheat the oven to 180°C. Arrange the marinated chicken pieces on a baking tray, leaving a little space between each piece for even cooking.
- Roast the chicken in the oven for 30 minutes, allowing it to cook through and develop colour.
- Turn each piece over and switch to the grill (broil) setting. Grill for a further 10 minutes, or until slightly charred on the edges for that classic tandoori finish.
- Remove from the oven and allow the chicken to rest for a few minutes before serving.
Nutrition
Calories: 258kcalCarbohydrates: 2gProtein: 16gFat: 20gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 90mgSodium: 487mgPotassium: 243mgFibre: 1gSugar: 1gVitamin A: 350IUVitamin C: 2mgVitamin D: 0.1µgCalcium: 32mgIron: 1mg
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