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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 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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