Restaurant Style Tandoori Chicken
ID: 4335fafc...
A classic Indian appetizer featuring juicy chicken legs marinated in a flavorful blend of yogurt and aromatic spices, then baked to perfection with beautiful char marks. This restaurant-style dish is tender, smoky, and incredibly delicious.
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🍳 Cooking Flow
Make deep slits on the chicken legs and apply the first marinade of salt, chili powder, lemon, and turmeric. → Prepare the second marinade with yogurt, oil, spices, and optional food coloring, then coat the chicken and marinate for 4-6 hours. → Bake on a wire rack at 220°C (430°F) for 15-20 minutes. → Baste both sides with a mixture of leftover marinade and oil, then bake for another 10-15 minutes until charred and cooked through.
Cooking Steps
Brief Cooking Order
Make deep slits on the chicken legs and apply the first marinade of salt, chili powder, lemon, and turmeric. → Prepare the second marinade with yogurt, oil, spices, and optional food coloring, then coat the chicken and marinate for 4-6 hours. → Bake on a wire rack at 220°C (430°F) for 15-20 minutes. → Baste both sides with a mixture of leftover marinade and oil, then bake for another 10-15 minutes until charred and cooked through.
Introduction
A classic Indian appetizer featuring juicy chicken legs marinated in a flavorful blend of yogurt and aromatic spices, then baked to perfection with beautiful char marks. This restaurant-style dish is tender, smoky, and incredibly delicious.
Step 1
Wash and clean the chicken legs thoroughly. Pat them dry and make 2 to 3 deep cuts or slits on both sides using a sharp knife.
Step 2
Apply the first marinade: season the chicken legs with salt, 1/2 tsp red chili powder, 2 tsp lemon juice, and turmeric powder. Rub the spices thoroughly into the slits and let it rest for 15-20 minutes to tenderize.
Step 3
In a large bowl, prepare the second marinade by mixing the hung yogurt, salt, 1/2 tsp red chili powder, ginger-garlic paste, coriander-cumin powder, garam masala, 1 tsp lemon juice, chaat masala, dry mango powder, tandoori masala, crushed dry fenugreek leaves, black pepper powder, 2 tbsp oil, and red food color.
Step 4
Coat the first-marinated chicken legs thoroughly in the second marinade, ensuring the paste gets inside the slits. Cover and marinate in the refrigerator for 4 to 6 hours, or overnight for best results.
Step 5
Preheat your oven to 220°C (430°F) for about 15 minutes.
Ingredients List
Important Notes
Deep slits are crucial for the marinade to penetrate deep into the chicken meat.
Marinating the chicken for a longer period (ideally overnight) yields much more flavorful and tender results.
Using a foil-lined baking tray underneath the wire rack makes clean-up very easy by catching any drippings.
Red food coloring is optional but gives it that classic restaurant-style vibrant red look.
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