Tandoori Chicken
April 09th, 2012 17 Comments

Tandoori Chicken

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Tandoori Chicken


Tandoori Chicken Recipe


4 lbs chicken whole legs (2 piece, with drumsticks and thighs), bone-in and skin removed
Tandoori Spice Blend
Yogurt Paste
onions, tomatoes, thinly sliced (optional)
romaine lettuce, cut into bite-size pieces (optional)

Tandoori Spice Blend Ingredients:

1/2 tablespoon garam masala (store bought)
3/4 teaspoon red chili powder or cayenne pepper (as per taste)
1/2 tablespoon paprika
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder

Yogurt Paste:

2 cloves garlic, peeled and minced
1-inch ginger, peeled and minced
1/2 cup plain yogurt, lightly whipped
1/4 cup butter, ghee or oil (lightly warmed)
2 tablespoons rice vinegar or lemon juice
2 teaspoons salt (or as per taste)
pinch of red coloring or saffron (optional)


1. In a skillet, lightly toast the Spice Blend ingredients for a quick 2 minutes or until fragrant. In a large bowl, make the Yogurt Paste, add in all the toasted Spice Blend, mix well and set aside.

2. Clean and pat dry the chicken legs. With a knife, make 3-4 deep slits on parts of the chicken, front and back. Coat chicken with blended Tandoori Spice paste, making sure extra marination goes into the slits of the chicken. Marinade for 4-6 hours, preferably overnight.

3. Preheat oven to 375 degree Fahrenheit. Line the baking sheet with aluminum foil and place the broiler rack over it. Place the whole rack in the oven for 10 minutes.

4. Remove rack from the oven, place marinated chicken legs in the oven and bake for 45 minutes. Flip the chicken half way, and baste it with extra marinade and continue baking.  Reserve juice in the baking sheet, if any and pour juice over the chicken, cool down/refrigerate until ready for grill.

5. Turn broiler oven or grill to High for 5-10 minutes. Cut the whole legs into 8 equal pieces and arrange them onto the grilling rack. Broil for 5-7 minutes on each side until the chicken is lightly charred and completely cooked.

6. Remove from oven, and ready to serve with a bed of fresh salad, Naan bread or Raita.

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17 comments... read them below or add one

  1. kankana says:

    Love the idea of adding saffron instead of food color! I can live on Tandoori chicken every day :)

  2. Karen Lynch says:

    Oh, this looks so good. Can’t wait to try. I also saw the tandoori shrimp, wish I had seen it during lent, but will try it as well.

  3. Love this tandoori chicken simple yet delicious!

  4. Zee says:

    That’s my favorite flavor of chicken EVER! I make it very often and the left overs are always good for pie fillings, pizza topping and sandwiches!

  5. I am using chicken some recipes are made.some times I feeling why because i don.t no how to make this thanduri chicken that time i saw your blog and trying I was shocked it is perfectly came out.already two times made that two times also not i am happy because your providing infomation

  6. CharissaJ says:

    This looks amazing. I can’t wait to cook it!

  7. Beautifully cooked and photographed. Nice!

  8. Jambp says:

    Do you mean put the chicken on the broiler rack and let it drip down on to the aluminium foil?
    I am a little confused.



    • Rasa Malaysia says:

      Yes, you place the chicken on the broiler rack with the lined aluminum foil baking sheet under and bake.

  9. jambo says:

    Thanks so much. The chicken is cooking aw I type this :)

  10. outsidemunich says:

    Made this today. Only difference to the original instructions was that the chicken legs were grilled on our BBQ. Absolutely amazing result, wow. Already looking forward to the next time which will be very soon. Already had to make a second batch of marinade just as sauce to go with rice. Super yummy!

  11. Tora says:

    This looks scrumptious to say the least! So delicious looking! I want to make this, so totally bookmarked!

  12. Pingback:Tandoori for Every Kitchen – from RasaMalaysia - Martha's Circle

  13. Charles says:

    My wife is lactose intolerant, so no milk products. So…..

    We did this with “tofuti” sour cream. Added a dash of cayenne. It was wonderful!

  14. swtd12eams says:

    I’m a little confused with the instructions. First you roast/bake it for 45 minutes, then you switch it to the broiler and broil on high for 5-7 minutes?


    • Rasa Malaysia says:

      Yes. Just follow the instructions as per recipe. Slow bake the chicken first (I like the meat inside to be moist and not dry, hence I did not use the grill all the way method), followed by a high heat grill on the broiler oven to get the chicken charred.

  15. Pingback:Tandoori Tacos | Tandoori Taco

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