TANDOORI CHICKEN | TANDOORI CHICKEN IN OVEN | TANDOORI CHICKEN RECIPE

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is higher in protein, while buttermilk is often less expensive.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are usually cheaper than breasts.

Wash and pat dry the whole Chicken Legs.

Make slits on them, 3 on the thigh portion and 2 on the legs.

To make the Hung Curd, add around 300 gm of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely for around 1 hr.

For the 1st Marination, take the whole legs in a bowl and add salt, lemon juice, and ginger garlic paste. Mix it well, making sure that the marinade is rubbed inside the slits made earlier. Cover the bowl and keep it in the refrigerator for around 1 hour.

To make the 2nd Marinade, take another bowl and add hung curd, kashmiri chilli powder, turmeric powder, garam masala powder, cumin powder, mace powder, and optional ingredients. Whisk it well to make a uniform and smooth marinade.

Add the marinated chicken legs to the 2nd marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits. Cover the bowl and keep in the refrigerator for minimum 3 hrs or overnight.

Preheat the oven/OTG to 250 degrees C.

Arrange the marinated chicken legs on a metal rack.

Slide in the rack/tray in the top slot of the oven.

Roast for 10 mins at 250 degrees C. After 10 mins flip the chicken.

Roast for another 10 mins at 250 degrees C on the other side.

Flip the chicken legs and baste with melted butter.

Reduce the oven temperature to 200 degrees C.

Roast for total of another 20 mins at 200 degrees C, flipping the chicken after 10 mins and continue basting with melted butter.

Remove the tray once the edges of the chicken are lightly charred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens