Tandoori Chicken* (bone-in) Recipe
Leg quarter marinated in yogurt, Indian herbs & spices
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Ingredients
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Marinade
Chicken
Method
Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, garam masala, ground cumin, ground coriander, paprika, turmeric powder, ginger paste, garlic paste, lemon juice, salt, black pepper, and vegetable oil. Mix thoroughly until all ingredients are well combined.
- 2
Marinate the Chicken
Add the bone-in chicken leg quarters to the bowl with the marinade. Ensure each piece is well coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag, and refrigerate for at least 4 hours, preferably overnight for better flavor.
Cooking
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C). This will allow for a crispy exterior while keeping the chicken juicy inside.
- 4
Prepare the Baking Sheet
Line a baking sheet with aluminum foil and place a wire rack on top. This will help the heat circulate around the chicken for even cooking.
- 5
Bake the Chicken
Place the marinated chicken leg quarters on the wire rack. Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is nicely browned on the outside.
- 6
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before serving. This helps the juices redistribute. Serve hot with naan or rice and your choice of side dishes.
