Easy tandoori-style chicken

Name: Easy tandoori-style chicken
Prep time: 30 min
Total time: 12 h 30 min
Yield: 6
Cuisine: indian
Ingredients: 6 chicken legs (skinless); 4 cloves garlic; 0.5 oz ginger; 1 cup yogurt; 0.5 lemon; 1 tsp ground cinnamon; 1 tsp ground coriander; 1 tbsp smoked paprika powder; 1 tsp ground cumin; 1 tsp ground 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 10 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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 👌

Preparation

30 min

Baking

0 min

Resting

720 min

Ingredients

2Servings

MetricImperial

chicken legs (skinless)

1⅓ cloves

garlic

5 g

ginger

66⅔ g

yogurt

⅛

lemon

⅓ tsp

ground cinnamon

⅓ tsp

ground coriander

⅓ tbsp

smoked paprika powder

⅓ tsp

ground cumin

⅓ tsp

ground turmeric

⅓ tsp

garam masala

⅓ tsp

chili powder

⅓ tsp

tandoori paste

⅔ tbsp

ghee

salt

naan bread (for serving)

yogurt dip (for serving)

Utensils

cutting board, knife, bowl (large), plastic wrap, grill pan

Nutrition per serving

Cal636

Fat48 g

Protein45 g

Carb4 g

Step 1/3
- 2 chicken legs (skinless)
- 1⅓ cloves garlic
- 5 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
- 66⅔ g yogurt
- ⅛ lemon
- ⅓ tsp ground cinnamon
- ⅓ tsp ground coriander
- ⅓ tbsp smoked paprika powder
- ⅓ tsp ground cumin
- ⅓ tsp tandoori paste
- ⅓ tsp ground turmeric
- ⅓ tsp garam masala
- ⅓ 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
- ⅔ 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!
Enjoy your meal!