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!
Servings: 3 people
Ingredients
- 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
Instructions
- Clean the chicken and pat it dry with paper towels.
- Mix all the Marinade ingredients in a bowl and stir to combine well. Add the chicken to the marinade and let it marinate for at least 2 hours, or preferably 4 hours.
- Preheat the oven to 400°F (207°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken on the wire rack. Bake for 20 minutes, then flip the chicken over and bake for an additional 20 minutes.
- Using a small brush, baste both surfaces of the chicken with 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.
Video
Notes
Serve the Tandoori chicken with Naan
Nutrition
Serving: 3people | Calories: 259kcal | Carbohydrates: 5g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 1248mg | Sugar: 1g