Tandoori Chicken

Tandoori Chicken

Recipe Details

Allow at least an additional 1 1/2 hours for the two marination stages.

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Ingredients

Main Ingredient

• Chicken leg pieces – 8

For the Initial Marination

• Red chili powder – 2 tbsp
• Lemon juice – 3 tbsp
• Salt – as needed

For the Second Marination

• Red chili powder – 3 tbsp
• Thick yogurt / Curd – 6 tbsp
• Ginger-garlic paste – 1 tbsp
• Black pepper powder – 1/2 tsp
• Dried fenugreek leaves / Kasuri methi – 1/2 tsp, crushed
• Turmeric powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Cumin powder – 1/2 tsp
• Coriander powder – 1 tsp
• Red food color – 1/8 tsp (optional)
• Lime juice – 1 tbsp
• Salt – 2 tsp
• Oil – 2 tbsp

For the Optional Final Touch

• Oil – 5 tsp, as needed for grilling or pan-roasting
• Onion – 1 large, sliced
• Chaat masala – 1/2 tsp
• Lemon – 1

Equipment

• Broiler pan with drip tray, or a baking rack set over a rimmed baking tray

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Preparation

Initial Marination

1. Clean the chicken as needed and pat it thoroughly dry.
2. Make several deep slits in the thickest parts of each chicken leg without cutting all the way through.
3. Mix the red chili powder, lemon juice, and salt into a thick paste.
4. Rub the paste thoroughly over the chicken, working some of the marinade into the slits.
5. Cover and refrigerate for about 30 minutes.

Second Marination

1. In a wide bowl, combine the red chili powder, thick yogurt, ginger-garlic paste, black pepper, crushed dried fenugreek leaves, turmeric, garam masala, cumin powder, coriander powder, optional food color, lime juice, and salt.
2. Mix until smooth.
3. Add the initially marinated chicken and coat every piece thoroughly with the yogurt mixture.
4. Pour in the oil and mix again so the chicken is evenly coated.
5. Cover and refrigerate for at least 1 hour. A longer refrigerated marination can give the spices more time to flavor the chicken.

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Cooking Instructions

Oven Method

1. Preheat the oven to 375°F / 190°C.
2. Arrange the marinated chicken pieces in a single layer on a broiler pan or on a rack placed over a rimmed baking tray.
3. Leave a little space between the pieces so hot air can circulate around them.
4. Bake for about 25–35 minutes, turning the chicken once during cooking.
5. Continue cooking as needed until the chicken is fully cooked and the thickest part reaches at least 165°F / 74°C.
6. Cooking time can vary depending on the size and thickness of the chicken pieces, so use doneness rather than the clock alone.

Optional Final Grilling or Pan-Roasting

1. For additional browning and roasted flavor, transfer the cooked chicken to an electric grill or a hot dosa tawa or skillet.
2. Arrange some of the sliced onion around the chicken.
3. Drizzle or brush with a little of the measured oil and squeeze some fresh lemon juice over the chicken and onions.
4. Sprinkle with chaat masala if desired.
5. Cook over medium heat for about 5–10 minutes, turning the chicken as needed, until the outside is nicely browned.
6. Remove from the heat and serve immediately.

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Tips

Two-Stage Marination: The first lemon-and-chili marinade seasons the chicken directly, while the yogurt-based second marinade adds another layer of spice and flavor.

Spice Level: The original recipe uses a total of 5 tablespoons red chili powder. This can be extremely spicy depending on the variety you use. If using a hot chili powder rather than a mild Kashmiri-style powder, reduce the quantity according to your preference.

Food Color: Red food color is completely optional and does not affect the flavor of the chicken.

Use Thick Yogurt: Thick yogurt coats the chicken better and helps keep excess liquid from collecting on the baking tray.

Broiler Pan: Baking the chicken on a raised rack allows excess juices to drip into the tray below and helps the exterior roast instead of steaming.

Do Not Overcook: Chicken leg pieces stay juicy when cooked just until fully done. Check the thickest portion for a minimum internal temperature of 165°F / 74°C.

Final Toasting: The grilling or pan-roasting step is optional, but it adds extra browning and a slightly charred flavor similar to restaurant-style tandoori chicken.

Serving Suggestion

Serve Tandoori Chicken hot with sliced onion, fresh lemon wedges, mint chutney, naan, roti, or a simple salad.

Recipe Source: Inspired by the Vahrehvah chef.