Tandoori Chicken
ID: 4898275c...
A world-famous Indian classic, Tandoori Chicken features juicy chicken legs marinated in a rich, spiced yogurt mixture and roasted to smoky perfection in the oven.
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🍳 Cooking Flow
Make deep cuts on chicken legs and marinate with chili powder, salt, and lemon juice. → Mix yogurt with ginger-garlic paste and various ground spices to make the main marinade, then coat the chicken. → Place the chicken on a bed of chopped celery and carrots in a baking tray. → Bake in a preheated oven at 400°F-450°F for 25-35 minutes. → Sizzle on a hot griddle with sliced onions, chat masala, and lime juice before serving.
Cooking Steps
Brief Cooking Order
Make deep cuts on chicken legs and marinate with chili powder, salt, and lemon juice. → Mix yogurt with ginger-garlic paste and various ground spices to make the main marinade, then coat the chicken. → Place the chicken on a bed of chopped celery and carrots in a baking tray. → Bake in a preheated oven at 400°F-450°F for 25-35 minutes. → Sizzle on a hot griddle with sliced onions, chat masala, and lime juice before serving.
Introduction
A world-famous Indian classic, Tandoori Chicken features juicy chicken legs marinated in a rich, spiced yogurt mixture and roasted to smoky perfection in the oven.
Step 1
Clean the chicken legs and make deep slits down to the bone in the thickest parts of the meat.
Step 2
Perform the first marination: mix red chili powder, salt, and lemon juice, then rub it thoroughly into the slits of the chicken legs. Let it rest for 15 minutes.
Step 3
Prepare the second marination: in a large bowl, combine yogurt, ginger-garlic paste, red chili powder, salt, black pepper powder, kasoori methi, turmeric, garam masala, cumin powder, coriander powder, lemon juice, and red food coloring. Mix well.
Step 4
Coat the chicken legs thoroughly with the spiced yogurt marinade, then drizzle cooking oil on top to lock in the moisture and flavors.
Step 5
Build a vegetable bed in a baking pan using chopped celery and carrots. Place the marinated chicken legs on top of the vegetables to allow juices to drip down.
Ingredients List
Important Notes
Use thick yogurt for the marinade to prevent it from becoming too watery.
Making deep slits in the chicken legs down to the bone ensures the marinade penetrates deeply for maximum flavor.
Adding oil on top after applying the marinade helps the yogurt paste stick to the chicken and seals in the juices during baking.
A bed of vegetables (carrots and celery) keeps the chicken elevated, preventing it from getting soggy from its own juices.
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