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Tandoori Chicken
Tender chicken leg quarters marinated in a vibrant blend of yogurt and aromatic spices, then roasted to perfection until beautifully charred and incredibly juicy, boasting the signature smoky flavor and fiery red hue of authentic tandoori cooking.
🧂 Ainekset
- 6 Chicken leg quarters(About 200-250g each, bone-in, skin-on)
- 300 ml Plain yogurt(Full-fat, Greek-style is preferred for thickness)
- 60 ml Fresh lemon juice(From about 2 medium lemons)
- 3 tbsp Ginger-garlic paste(Can be homemade or store-bought)
- 2 tbsp Kashmiri red chili powder(Provides color and mild heat; adjust to preference)
- 1 tbsp Garam masala
- 1 tsp Ground cumin
- 1.5 tsp Salt(Or to taste)
- for basting Melted unsalted butter(Optional, for extra richness and shine)
👨🍳 Ohjeet
- 1
Prepare the chicken: Pat the chicken leg quarters completely dry with paper towels. Using a sharp knife, make deep scores (about 1-inch deep) into the thickest parts of the chicken, ensuring the knife goes down to the bone. This helps the marinade penetrate deeply.
⏱️ 5 minutes - 2
First Marination: In a large bowl, combine the chicken pieces with lemon juice and 1 teaspoon of salt. Rub the mixture all over the chicken, ensuring it gets into the scores. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 30 minutes - 3
Prepare the second marinade: In a separate bowl, whisk together the yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, ground cumin, and the remaining 0.5 teaspoon of salt until smooth and well combined. The mixture should be thick and paste-like.
⏱️ 5 minutes - 4
Second Marination: Remove the chicken from the refrigerator. Discard any liquid that has accumulated. Add the yogurt-spice mixture to the chicken. Use your hands to thoroughly coat each piece, pressing the marinade deep into the scores. Ensure every surface is covered. Cover tightly and refrigerate for a minimum of 6-8 hours, or preferably overnight, for the best flavor development.
⏱️ 6-8 hours (or overnight) - 5
Preheat the oven: Preheat your oven to 220°C (425°F) with the rack positioned in the upper third. If using a grill, preheat it to medium-high heat.
⏱️ 15 minutes - 6
Cook the chicken: Arrange the marinated chicken pieces on a baking sheet lined with foil or parchment paper (for easier cleanup), ensuring they are not overcrowded. If grilling, place them directly on the grill grates. Roast or grill for 25-30 minutes, turning halfway through. Baste with melted butter during the last 10 minutes of cooking, if desired. The chicken is done when it is cooked through, the juices run clear when pierced with a fork, and the edges are nicely charred and slightly crispy. Look for deep reddish-brown color and a slightly blistered skin.
⏱️ 25-30 minutes - 7
Rest and Serve: Once cooked, remove the chicken from the oven or grill. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more succulent chicken. Serve hot with naan, roti, or a side of mint chutney and sliced onions.
⏱️ 5-10 minutes
💡 Ammattilaisvinkit
- ✓Deep scoring is essential for the marinade to penetrate and cook evenly.
- ✓Using full-fat Greek yogurt provides a thicker marinade that adheres better to the chicken.
- ✓Kashmiri chili powder is key for the vibrant red color without excessive heat. If unavailable, use a milder paprika and a pinch of cayenne.
- ✓Don't be afraid of charring; it's a desirable characteristic of tandoori cooking, adding smoky depth.
- ✓For an authentic tandoor-like flavor at home, consider using a broiler for the last few minutes of cooking to get a good char.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Tandoori Fish: Substitute chicken with firm white fish fillets like cod or salmon.
- Tandoori Paneer: Use cubes of paneer (Indian cheese) instead of chicken for a vegetarian option.
- Tandoori Vegetables: Marinate and grill vegetables like cauliflower florets, bell peppers, and onions.