Tandoori Chicken Recipe
2 whole chicken legs are marinated in yogurt and spices before they are roasted in a clay oven.
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Ingredients
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Chicken
Marinade
Finishing & Garnish
Method
Prepare Chicken
Trim excess fat from the chicken legs and, using a sharp knife, make 3 shallow diagonal slashes through the meat on each leg. These help the marinade penetrate. Pat the legs dry with paper towels.
Rub 1 teaspoon kosher salt and 1 tablespoon lemon juice evenly over the chicken, getting some into the slashes. Set aside while you prepare the marinade (10 minutes).
Make Marinade
In a large bowl, whisk 1 cup plain yogurt until smooth. Add 1 tablespoon ginger paste and 1 tablespoon garlic paste and mix until combined.
Stir in the dry spices: 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 teaspoon sweet paprika, 1 teaspoon kashmiri chili powder, 1 teaspoon turmeric, and 1 teaspoon ground black pepper. Mix thoroughly so the spice blend is evenly distributed in the yogurt.
Whisk in 2 tablespoons neutral oil to loosen the marinade and add 1 teaspoon optional red food coloring or beet juice if using. Taste a tiny bit (optional) to check seasoning—adjust a pinch of salt if needed.
Marinate Chicken
Coat the chicken legs thoroughly with the marinade, working some into the slashes. Use your hands or a spoon to press the marinade onto the meat so it adheres well.
Transfer the coated legs to a sealable bag or covered container. Refrigerate at least 6 hours, preferably overnight (8–12 hours) for best flavor and tenderization. If short on time, marinate at least 2 hours.
Cook (Oven or Grill)
Oven method
Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the marinated legs on the rack, letting excess marinade drip off. Roast on the middle rack for 25–30 minutes, then baste with 1 tablespoon melted butter or ghee and continue roasting 5–10 minutes until the internal temperature reaches 74°C (165°F) when measured at the thickest part (avoid bone). If you want slight char, finish under the broiler for 1–2 minutes watching carefully.
Grill method
Preheat a grill to medium-high heat. Oil the grates. Place legs over direct heat and grill 6–8 minutes per side to develop char, then move to indirect heat and continue grilling another 10–15 minutes with the lid closed, turning occasionally and basting once with melted butter, until internal temperature reaches 74°C (165°F).
Let the cooked legs rest 5 minutes before serving to allow juices to redistribute.