Easy tandoori-style chicken

Based on 10 ratings

Johanna 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 👌
30
min.
Preparation
0
min.
Baking
720
min.
Resting

Ingredients

Servings:-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

Utensils

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

Nutrition per serving

Cal
636
Protein
45 g
Fat
48 g
Carb
4 g
  • 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.
    • 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!