Chicken Tandoori
This tandoori chicken recipe is a traditional Indian dish that yields tender, succulent, and juicy chicken every time. Traditionally made in tandoor, this oven-baked chicken tandoori tastes just as good, if not better.
Ingredients
- 1 kg Chicken Drumsticks
- 100 g Yoghurt
- 1 tbsp Oil
- 2 tbsp Tandoori Masala
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Crushed Chillies
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 tsp Lemon Juice
- 2 tsp Cumin Seeds
Instructions
- In a bowl add all of the ingredients (except the chicken) then whisk until all of the ingredients are fully combined.
- Add the chicken into the marinade then coat each drumstick piece evenly (See Note 1)
- Set aside and allow to marinade for at least 60 minutes (see note 2)
- Once ready to cook, preheat the oven to 180°C (350°F) Gas mark 4
- Line a baking tray with foil and place the marinated chicken legs in a single layer then cover with more foil (see note 3)
- Bake for 40-45 minutes then drain any excess juices
- Remove the foil and broil at 250°C (480°F) Gas mark 9 on the top shelf of the oven for 10 minutes until lightly charred (see note 4)
- Serve with a side of steamed rice and enjoy!
Notes
Note 1 - Depending on the size of the whole chicken legs you may need to make 2-3 incisions on each piece.
Note 2 - It is best to marinate overnight as the longer the chicken is left to marinate the more intense the flavour that develops and the juicier the chicken.
Note 3 - When placing the chicken leave enough space around the chicken pieces to allow the chicken legs to cook evenly.
Note 4 - Be careful to not overbake as this will cause the chicken to go dry. Once cooked, allow the chicken to rest for at least 10 minutes
Nutrition
Calories: 306kcalCarbohydrates: 5gProtein: 20gFat: 22gSaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 1134mgPotassium: 360mgFiber: 1gSugar: 2gVitamin A: 372IUVitamin C: 2mgCalcium: 57mgIron: 2mg
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