Tandoori Chicken
Whole chicken legs marinated overnight in yogurt, red chilli, garlic, ginger, and aromatic spices, skewered and roasted in a clay tandoor at extremely high heat until charred at the edges and juicy within. The marinade creates a vivid red-orange crust with a light smoke and the distinct tang of the yogurt. Credited to Kundan Lal Gujral of Moti Mahal, Old Delhi. Eaten with mint chutney, raw onion rings, and a squeeze of lime.
Cuisines
Mughlai
Punjabi
Delhi
Indian
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 500 grams | chicken, bone-in pieces |
| 1 cup | plain yogurt |
| 2 tablespoons | lemon juice |
| 2 tablespoons | vegetable oil |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 1/2 teaspoon | kasuri methi (dried fenugreek leaves) |
| — | butter for basting |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Clean and pat dry the chicken pieces.
- 2 In a large bowl, mix yogurt, lemon juice, vegetable oil, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt to form a smooth marinade.
- 3 Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 4 hours, preferably overnight.
- 4 Preheat the oven to 200°C (390°F).
- 5 Place the marinated chicken pieces on a baking tray lined with foil.
- 6 Bake for 25-30 minutes, basting with butter halfway through, until the chicken is cooked and has a nice char.
- 7 Remove from the oven and let it rest for a few minutes.
- 8 Garnish with kasuri methi and fresh coriander leaves before serving.
Tips
For an authentic smoky flavor, you can use a charcoal piece to smoke the chicken after baking.