Tandoori Chicken

Tandoori Chicken gets its name from the tandoor, a cylindrical clay oven that reaches extremely high temperatures. While we may not all have a tandoor at home, a very hot oven or grill can produce excellent results.

Ingredients

1kg chicken legs and thighs, skin removed, scored

200ml yogurt

3 tablespoons lemon juice

2 tablespoons tandoori masala

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric

2 teaspoons Kashmiri red chili powder

1 tablespoon ginger-garlic paste

2 tablespoons mustard oil or vegetable oil

Salt to taste

Chaat masala for finishing

Lemon wedges and sliced onion rings for serving

Instructions

Make deep slashes in the chicken pieces to allow the marinade to penetrate.

Mix yogurt, lemon juice, all spices, ginger-garlic paste, oil, and salt to form a smooth marinade.

Coat chicken thoroughly in the marinade, working it into the slashes. Cover and refrigerate for at least 4 hours, ideally overnight.

Preheat oven to its highest setting (250°C/500°F) with a rack positioned in the upper third.

Place chicken on a wire rack over a baking sheet. Roast for 25-30 minutes, turning once halfway, until charred in spots and cooked through.

Sprinkle with chaat masala and serve immediately with lemon wedges, sliced onion rings, and mint chutney.

Ingredients

Nutrition Facts

Instructions

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