RCI-MT.004.0798.001
Tandoori Chicken
This dish can be served as a delicious side, accompanied by great wine or tangy cocktails. It can also be turned into a hearty meal by serving it with some dal Makhni and fresh Naan.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of chicken legs or thighs8 pieces
- 1 cup
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- salt1 unitto taste
- 1 tbsp
- ½ tsp
Method
1
Pat dry the chicken legs and thighs with paper towels to remove excess moisture. Make shallow cuts on the skin and meat to help the marinade penetrate.
2
Combine yoghurt, ginger-garlic paste, red chili powder, coriander powder, garam masala, jeera powder, salt, and lemon juice in a bowl and mix until smooth and well blended.
3
Coat the chicken pieces thoroughly with the marinade, ensuring all surfaces are covered including the cuts. Reserve 2 tablespoons of marinade for basting.
1 minutes
4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, for deeper flavor absorption.
120 minutes
5
Remove the marinated chicken from the refrigerator 15 minutes before cooking to bring to room temperature.
6
Preheat the oven to 200°C (400°F) and lightly oil a baking tray or tandoori setup with the cooking oil.
7
Arrange the chicken pieces on the baking tray skin-side up, leaving space between each piece for even cooking.
1 minutes
8
Bake in the preheated oven for 20 minutes, then baste the chicken with the reserved marinade.
20 minutes
9
Continue baking for another 15 minutes until the chicken is cooked through with a light charred exterior and internal temperature reaches 75°C (165°F).
15 minutes
10
Transfer the tandoori chicken to a serving platter and serve hot with fresh lemon wedges and sliced onions.