Oven Baked Tandoori Chicken
ID: bd8fd13e...
A classic Indian restaurant-style Tandoori Chicken made easily in the oven. The chicken is marinated twice with a rich blend of spices, yogurt, and lemon juice, then roasted at high heat and basted with melted butter for incredibly juicy, smoky, and flavorful results.
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🍳 Cooking Flow
Cut deep slashes on the chicken legs and marinate with salt, ginger garlic paste, and lemon juice for 1 hour. → Whisk the second marinade ingredients (yogurt and spices) together, coat the chicken, and marinate for at least 3 hours in the fridge. → Arrange the chicken on a wire rack and roast in a preheated oven at 250°C for 20 minutes (flipping halfway). → Baste the chicken generously with melted butter. → Lower the oven temperature to 200°C and roast for another 20 minutes (flipping halfway) until cooked and charred on the edges.
Cooking Steps
Brief Cooking Order
Cut deep slashes on the chicken legs and marinate with salt, ginger garlic paste, and lemon juice for 1 hour. → Whisk the second marinade ingredients (yogurt and spices) together, coat the chicken, and marinate for at least 3 hours in the fridge. → Arrange the chicken on a wire rack and roast in a preheated oven at 250°C for 20 minutes (flipping halfway). → Baste the chicken generously with melted butter. → Lower the oven temperature to 200°C and roast for another 20 minutes (flipping halfway) until cooked and charred on the edges.
Introduction
A classic Indian restaurant-style Tandoori Chicken made easily in the oven. The chicken is marinated twice with a rich blend of spices, yogurt, and lemon juice, then roasted at high heat and basted with melted butter for incredibly juicy, smoky, and flavorful results.
Step 1
Wash and pat dry the whole chicken legs. Cut deep slashes/slits in 3-4 places on the flesh of each leg to allow the marinade to penetrate deep inside.
Step 2
In a bowl, add the chicken legs along with the first marinade ingredients: salt, ginger garlic paste, and lemon juice. Mix and rub the marinade thoroughly into the chicken legs, especially inside the slits.
Step 3
Cover the bowl and set aside to marinate in the refrigerator for 1 hour.
Step 4
In another bowl, prepare the second marinade by combining hung curd, Kashmiri chilli powder, turmeric powder, cumin powder, garam masala, cardamom powder, mace powder, kasuri methi, a pinch of salt, red food color (optional), and oil. Whisk well to form a smooth paste.
Step 5
Add the first-marinated chicken legs into the second marinade paste. Coat the chicken completely and rub the spice mixture thoroughly into the cuts.
Ingredients List
Important Notes
To make hung curd, drain plain yogurt/curd in a strainer for about 1 hour to remove excess water. This ensures the marinade is thick and sticks well to the chicken.
Marinating the chicken overnight yields the tenderest and most flavorful results.
Placing a foil-lined baking sheet under the wire rack helps catch drippings for easier cleanup.
Basting with melted butter is highly recommended as it prevents the chicken from drying out in the high-heat oven.
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