Tandoori Chicken
The best homemade oven-baked tandoori chicken recipe ever! This authentic Tandoori chicken is tender, moist, juicy and a zillion times better than Indian buffets!
Prep Time15 minutes mins
Cook Time40 minutes mins
Additional Time2 hours hrs
Total Time2 hours hrs 55 minutes mins
Course: Indian Recipes
Cuisine: Chicken
Keyword: Tandoori Chicken
Servings: 3 people
Calories: 259kcal
- 1 lb (500g) chicken legs
- Oil for basting
- 1 lime cut into wedges
Marinade:
- 1/2 cup Greek yogurt
- 1 teaspoon ginger finely minced
- 1 teaspoon garlic finely minced
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lime juice
- 1 tablespoons oil
- 1 1/2 teaspoons salt or to taste optional
- 1/4 teaspoon turmeric powder
- Red coloring optional
Clean and pat dry the chicken with paper towels.
Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the chicken to the Marinade and marinate for at least 2 hours, or best 4 hours.
Preheat the oven to 400°F (207°C). Line the baking sheet with aluminum foil and place a wire rack over it. Place the chicken on the wire rack. Bake for 20 minutes, then turn the chicken over and bake for another 20 minutes.
Using a small brush, baste both surfaces of the chicken with the oil a couple of times during baking. Broil the chicken for 1 minute or until the skin is slightly charred. Remove from the oven and serve immediately with lime wedges.
Serve the Tandoori chicken with Naan
Serving: 3people | Calories: 259kcal | Carbohydrates: 5g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 1248mg | Sugar: 1g