Chicken Tandoori

Perfect appetizer for a get-together or BBQ, ready in few simple steps. This is my go-to recipe for most of the family gatherings. Over the years I have learned to perfect it and believe me people have been so surprised to know that I bake them in oven, (no grill or traditional tandoor needed) at home, in my own kitchen and yet it gives that tandoor flavor and that charcoal effect! They have all been truly “tandoori satisfied”. My friends and family have been asking for this recipe for a long time, so here it is… I dedicate this platform to all those lovely people out there!!!

 

Chicken Tandoori

Ingredients:

8 Chicken Legs

1 1/2 cups Yogurt

1 tbsp. Lemon juice or white vinegar

2 tbsp. Ginger & garlic paste

3 tbsp. Kashmiri Red Chili powder

1 tbsp. Tumeric powder

2 tbsp. Coriander powder

1 tbsp. Cumin powder

1 tsp. Garam Masala powder

Salt to taste

1 tsp. Red food color (I use Wilton liquid food color)

3 tbsp. Olive oil

 

Method:

In a large mixing bowl, mix all the ingredients together and let the chicken marinade for 3-4 hours or overnight in the refrigerator. Best when kept overnight!

Turn the oven to broil mode. Spray a foil tray or lasagna pan with cooking spray. Arrange the marinated chicken legs on the tray, brush some of the marinade on the chicken legs, spray some oil on it too and let it cook on the top shelf of the oven for 20-25 minutes or until it has the charcoal effect. Flip them over, brush some more marinade, spray some oil and let it cook for another 10-15 minutes. Keep an eye on it because the second side cooks faster.

Serve them hot out of the oven with lemon wedges and mint leaves.

Enjoy with your family and friends!

 

Step-by-step method:

2 tbsp of ginger garlic paste.

1 1/2 cups of yogurt.

1 tbsp of vinegar.

Red food color.

3 tbsp of Kashmiri red chili powder.

1 tbsp of turmeric powder

2 tbsp coriander and 1 tbsp cumin powder

1 tsp garam masala powder

Salt to taste.

3 tbsp olive oil

Mix everything well together, with a silicone spatula. Marinade overnight in the refrigerator.

Arrange them on baking tray and brush on some more marinade.

Spray cooking oil and let it cook under the broiler for 20-25 minutes.

This is how it should look. Charcoal color to give the tandoor effect!

Flip and cook on the other side.

Serve with lemon and mint leaves!

I put aluminum foil on the tips to hold on to hot legs. It also give a very stylish look 😉.

Yields 8

Chicken Tandoori

15 minPrep Time

40 minCook Time

55 minTotal Time

Recipe Image
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Ingredients

  • 8 Chicken Legs
  • 1 1/2 cups Yogurt
  • 1 tbsp. Lemon juice or white vinegar
  • 2 tbsp. Ginger & garlic paste
  • 3 tbsp. Kashmiri Red Chili powder
  • 1 tbsp. Tumeric powder
  • 2 tbsp. Coriander powder
  • 1 tbsp. Cumin powder
  • 1 tsp. Garam Masala powder
  • Salt to taste
  • 1 tsp. Red food color (I use Wilton liquid food color)
  • 3 tbsp. Olive oil

Instructions

  1. In a large mixing bowl, mix all the ingredients together and let the chicken marinade for 3-4 hours or overnight in the refrigerator. Best when kept overnight!
  2. Turn the oven to broil mode. Spray a foil tray or lasagna pan with cooking spray. Arrange the marinated chicken legs on the tray, brush some of the marinade on the chicken legs, spray some oil on it too and let it cook on the top shelf of the oven for 20-25 minutes or until it has the charcoal effect.
  3. Flip them over, brush some more marinade, spray some oil and let it cook for another 10-15 minutes. Keep an eye on it because the second side cooks faster.
  4. Serve them hot out of the oven with lemon wedges and mint leaves.
Cuisine: Indian | Recipe Type: Appetizer
7.6.7
14
http://www.ashsmagicspoon.com/chicken-tandoori/

 


1 thought on “Chicken Tandoori

  1. Nilufer Sarang Reply

    Wow ...looks too yummy ...must try soon Seems so easy !

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