Easy tandoori-style chicken

Name: Easy tandoori-style chicken
Prep time: 1800 s
Total time: 1800 s
Yield: 6 Servings
Cuisine: indian
Ingredients: 6 chicken legs (skinless); 4 cloves garlic; 15 g ginger; 200 g yogurt; ½ lemon; 1 tsp ground cinnamon; 1 tsp ground coriander; 1 tbsp smoked paprika powder; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp garam masala; 1 tsp chili powder; 1 tsp tandoori paste; 2 tbsp ghee; salt; naan bread (for serving); yogurt dip (for serving)

Based on 6 ratings

Johanna

“To get as close as possible to the original tandoori flavor, you can light a piece of charcoal until it’s glowing red with a gray color on the outside (if you have a gas stove, just put it on the flame). Put it in a small metal bowl in the pan with the grilled chicken, drip some ghee on it, and cover it with a lid for approx. 5 min.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

720

min.

Resting

Ingredients

Servings:-6+

6	chicken legs (skinless)
4 cloves	garlic
15 g	ginger
200 g	yogurt
½	lemon
1 tsp	ground cinnamon
1 tsp	ground coriander
1 tbsp	smoked paprika powder
1 tsp	ground cumin
1 tsp	turmeric
1 tsp	garam masala
1 tsp	chili powder
1 tsp	tandoori paste
2 tbsp	ghee
	salt
	naan bread (for serving)
	yogurt dip (for serving)

Metric

Imperial

How-To Videos

Homemade garam masala spice mix

Basic naan

How to cut up a whole chicken

Utensils

cutting board
knife
bowl (large)
plastic wrap
grill pan

Nutrition per serving

Cal
636

Protein
45g

Fat
48g

Carb
4g

Step 1/3

Separate the chicken thighs and drumsticks by cutting through the joint. Score the chicken a few times on one side, set aside. Peel and mince garlic and ginger. Add salt and use the flat side of a knife to work the mixture into a paste.

6 chicken legs (skinless)
4 cloves garlic
15 g ginger
salt

cutting board
knife
bowl (large)

Separate the chicken thighs and drumsticks by cutting through the joint. Score the chicken a few times on one side, set aside. Peel and mince garlic and ginger. Add salt and use the flat side of a knife to work the mixture into a paste.

Step 2/3

Add yogurt, lemon juice, ground cinnamon, ground coriander, smoked paprika powder, ground cumin, tandoori paste, turmeric, garam masala, and chili powder to a large bowl. Add the garlic-ginger paste and mix to combine. Add the chicken and toss with your hands to coat. Cover bowl with plastic wrap and let marinate in the fridge for at least 12 hrs.

200 g yogurt
½ lemon
1 tsp ground cinnamon
1 tsp ground coriander
1 tbsp smoked paprika powder
1 tsp ground cumin
1 tsp tandoori paste
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder

plastic wrap

Add yogurt, lemon juice, ground cinnamon, ground coriander, smoked paprika powder, ground cumin, tandoori paste, turmeric, garam masala, and chili powder to a large bowl. Add the garlic-ginger paste and mix to combine. Add the chicken and toss with your hands to coat. Cover bowl with plastic wrap and let marinate in the fridge for at least 12 hrs.

Step 3/3

Remove chicken from the fridge and allow to warm up to room temperature. Heat ghee in a grill pan and fry chicken for 6 – 7 min. on each side, until lightly charred and cooked through. Serve with naan bread and raita. Enjoy!

2 tbsp ghee
naan bread (for serving)
yogurt dip (for serving)

grill pan

Remove chicken from the fridge and allow to warm up to room temperature. Heat ghee in a grill pan and fry chicken for 6 – 7 min. on each side, until lightly charred and cooked through. Serve with naan bread and raita. Enjoy!