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Chicken Tandoori

Chicken Tandoori

by Nabeela Kauser
Chicken Tandoori is a bold and flavourful South Asian favourite, known for its smoky character, vibrant colour and warming spices. A popular choice for family meals, gatherings and special occasions.
5 from 17 votes
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Marination Time 1 hour
Total Time 2 hours 30 minutes
Course Appetiser
Cuisine Indian, Pakistani
Servings 4
Calories 374 kcal

Ingredients

  • 1 kg Chicken Legs
  • 100 g Yoghurt
  • 1 tbsp Oil
  • 2 tbsp Tandoori Masala
  • 1 tsp Salt adjust to taste
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder adjust to taste
  • 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 (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 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 (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

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 374kcalCarbohydrates: 5gProtein: 25gFat: 28gSaturated Fat: 7gTrans Fat: 0.1gCholesterol: 136mgSodium: 1075mgPotassium: 420mgFibre: 1gSugar: 2gVitamin A: 465IUVitamin C: 2mgVitamin D: 0.2µgCalcium: 67mgIron: 2mg
Keyword Chicken, Eid, Food, Ramadan, Recipe, Tandoori
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