Tandoori Chicken

Name: Tandoori Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 1.5kg chicken legs, skin removed; 7 garlic cloves; 3 inches ginger root; 2 tbsp lemon juice; ⅓ cup yogurt; 2 tablespoons Kashmiri red chili powder; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 2 teaspoons ground cumin; 2 teaspoons Himalayan salt; 1 tablespoon dried fenugreek leaves; Pinch of red food coloring; 3 tablespoons oil; 1 live charcoal

8 steps

Prep:25minCook:35min

Treat your taste buds to the aromatic spices of Tandoori Chicken Legs. These chicken legs are marinated in a blend of yogurt and traditional Indian spices, then baked to tender perfection in the oven. Serve with refreshing raita, tangy lemon wedges, and crisp onion rings for a complete and satisfying meal. Garnish with fresh coriander and a squeeze of lemon juice for an extra burst of flavor. Perfect for a family dinner or a special occasion, these Tandoori Chicken Legs are sure to impress your guests and leave them craving for more.

Updated at: Thu, 05 Sep 2024 11:01:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories220.7 kcal (11%)

Total Fat11.3 g (16%)

Carbs4.9 g (2%)

Sugars0.8 g (1%)

Protein24.6 g (49%)

Sodium753.2 mg (38%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1.5kgchicken legs

skin removed

7garlic cloves

3 inchesginger root

2 Tbsplemon juice

⅓ cupyogurt

2 tablespoonsKashmiri red chili powder

2 teaspoonsgaram masala

1 teaspoonground turmeric

2 teaspoonsground cumin

2 teaspoonshimalayan salt

1 tablespoondried fenugreek leaves

Instructions

Step 1

Begin by washing the skinless chicken legs thoroughly and patting them dry. Make 3-4 slits across each leg.

Step 2

Crush the ginger and garlic, then add the crushed mixture to the chicken. Squeeze fresh lemon juice onto the chicken and rub it in. Allow the chicken to sit while preparing the tandoori chicken mixture.

Step 3

In a bowl, whisk together yogurt, Kashmiri red chili powder, turmeric, garam masala, cumin powder, salt, dried fenugreek leaves, red food coloring, and oil to create the marinade. Apply the marinade evenly to the chicken pieces and let them marinate in the refrigerator for at least 5-6 hours or overnight.

Step 4

Smoke the marinated chicken for 4-5 minutes using live charcoal.

Step 5

Preheat the oven to 200 degrees Celsius.

Step 6

Remove the chicken pieces from the marinade and place them on a baking tray or rack. Position the baking tray in the middle of the oven and bake for 30-35 minutes. Optionally, broil the chicken for an additional 10 minutes, basting with melted butter if needed.

Step 7

Before serving, sprinkle some chaat masala for extra flavor. Serve with raita, lemon wedges, and onion rings.

Step 8

For garnish, add chopped coriander and a squeeze of lemon juice if desired. Enjoy your tandoori chicken legs!