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Chicken Tandoori

Chicken Tandoori

by Nabeela Kauser
Ready to sizzle up your kitchen with the spicy, smoky, and tangy delight of chicken tandoori? Delve into this guide to learn the ins and outs of mastering this delicious dish right at your home. 
5 from 17 votes
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Marination Time 1 hour
Total Time 2 hours 20 minutes
Course Appetiser
Cuisine Indian, Pakistani
Servings 5
Calories 306 kcal

Ingredients

  • 1 kg Chicken Drumsticks
  • 100 g Yoghurt
  • 1 tbsp Oil
  • 2 tbsp Tandoori Masala
  • 1 tsp Salt
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Flakes
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 1 tsp Lemon Juice
  • 2 tsp Cumin Seeds

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
  • Set aside and allow to marinade for at least 60 minutes
  • Once ready to cook, preheat the oven to 220°C (425°F) Gas mark 7
  • Line a baking tray with foil and place the marinated chicken legs in a single layer then cover with more foil
  • Bake for 60 minutes and baste the chicken legs with the 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
  • Serve with a side of steamed rice and enjoy!

Video

Nutrition

Calories: 306kcalCarbohydrates: 5gProtein: 20gFat: 22gSaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 1134mgPotassium: 360mgFibre: 1gSugar: 2gVitamin A: 372IUVitamin C: 2mgVitamin D: 0.1µgCalcium: 57mgIron: 2mg
Keyword Chicken, Eid, Food, Ramadan, Recipe, Tandoori
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