Tandoori Chicken
The best homemade oven-baked tandoori chicken recipe ever! It’s just as good as what you’d get at an Indian restaurant and it’s so easy to make! Chicken thighs are soaked in a creamy, well spiced, yogurt based marinade and then baked on the oven.
Ingredients
- 6 chicken drumsticks
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 turmeric powder
- 1 tsp cooking oil
- 1 tsp butter/ghee
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam masala
- 2 tbsp of Greek yogurt/Hung curd/Sour cream
- 1 tbsp ginger-garlic paste
- 1 tsp crushed Kasthuri Methi
Instructions
- Wash the Chicken Legs and make some slits all over the legs, so that the marination would penerate well and give that juicy and tender chicken at the end.
- First marinate the chicken with salt and lemon juice for 15 mins. Meanwhile lets make the yogurt mixture.
- In a large bowl, whisk together the oil, ghee, ginger garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder, Garam Masala, Yogurt and kasthuri methi
- Toss the Chicken legs evenly with this masala paste and allow it to marinate for at least 2 hours to 12 hours. I personally love the overnight marination.
- Place the marinated chicken legs in baking tray with aluminum foil and bake at 450F for 45 mins or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone.
- Serve immediately with rice or fresh naan bread.
Notes
- I do not but you can add a couple of drops of food colours if you wish.
- To avoid dryness on the skin and the surface of the chicken, baste with oil/ghee half way and turn the chicken over while baking.
- Can be used on other meat, prawns or roasted veg/paneer.