Tandoori Chicken
Ingredients
Chicken
whole chicken legs (raw)
4 piece
First Marinade
salt
1.5 tsp
lemon juice
3 tsp
ginger garlic paste
1.5 tbsp
Second Marinade
hung curd
6 tbsp
Kashmiri chili powder
5 tsp
turmeric powder
0.25 tsp
garam masala powder
0.5 tsp
cumin powder
0.5 tsp
mace powder
0.25 tsp
cardamom powder
0.5 tsp
kasuri methi
1 tsp
salt
0.1 tsp
red food color
0.1 tsp
oil
3 tbsp
Basting
butter (melted)
4.5 tbsp
Instructions
Prepare the chicken
Wash and pat dry the chicken legs, then make slits for better marinade penetration.
Make hung curd
Strain 300g curd to remove excess water for thick marinade base.
Apply first marinade
Mix salt, lemon juice and ginger-garlic paste, rub into chicken slits.
Rest chicken in fridge
Cover and refrigerate for 1 hour to allow flavors to penetrate.
Prepare second marinade
Whisk hung curd with all spices, oil and optional ingredients until smooth.
Coat chicken with second marinade
Massage second marinade thoroughly into chicken, ensuring slits are filled.
Marinate overnight
Cover and refrigerate for minimum 3 hours or overnight for best flavor.
Preheat oven
Preheat oven to 250°C on grill/broil mode.
Arrange chicken on rack
Place marinated chicken legs on a metal rack for even cooking.
Roast first side
Roast chicken at 250°C for 10 minutes.
Flip chicken
Turn chicken legs over for even browning.
Roast second side
Roast other side at 250°C for 10 minutes.
Baste with butter
Brush melted butter over chicken for flavor and color.
Reduce oven temperature
Lower oven to 200°C for final cooking phase.
Finish roasting
Roast at 200°C for 20 minutes total, flipping and basting halfway.
Serve
Remove when edges are lightly charred and serve hot as appetizer.
Original recipe
Storage
Store in airtight container. Reheat until internal temperature reaches 74°C.
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