Tandoori Chicken Recipe
The quintessential bone-in leg pieces marinated in yogurt, ginger, garlic, lemon, and spices cooked to perfection.
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Ingredients
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Marinade
Chicken
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, grated ginger, minced garlic, and lemon juice. Mix well until smooth.
- 2
Add Spices
Add the ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt to the yogurt mixture. Stir thoroughly until all the spices are well incorporated.
- 3
Incorporate Olive Oil
Pour in the olive oil and mix until the marinade is creamy and well-blended.
- 4
Marinate the Chicken
Add the bone-in chicken leg pieces into the marinade. Ensure that each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Cooking
- 5
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 6
Prepare Baking Tray
Line a baking tray with aluminum foil for easy cleanup. Place a wire rack on top of the tray.
- 7
Arrange Chicken
Remove the marinated chicken from the refrigerator and place the pieces on the wire rack, ensuring they are not touching each other.
- 8
Bake the Chicken
Bake in the preheated oven for about 35-40 minutes, or until the chicken is fully cooked and the juices run clear. Optionally, you can broil it for the last 2-3 minutes for a charred effect.
- 9
Rest and Serve
Remove the chicken from the oven and let it rest for about 5 minutes. Serve hot with naan, rice, or a fresh salad.
