Chicken Tandoori
Introduce your taste buds to the bold, smoky flavors of Chicken Tandoori, a classic Indian recipe that's as visually stunning as it is delicious. Perfectly marinated in a mixture of creamy yogurt, zesty lemon juice, and aromatic spices like garam masala, paprika, and turmeric, this dish achieves its signature vibrant color and rich flavor profile with optional red food coloring and a touch of cayenne heat. The chicken is scored to absorb the marinade deeply and roasted to perfection, yielding tender, juicy meat with irresistibly charred edges. Ideal for serving with warm naan, fluffy basmati rice, or grilled vegetables, this show-stopping recipe is easy to prepare at home and delivers authentic tandoori flavors without the need for a traditional clay oven. Whether for a casual family dinner or a festive gathering, Chicken Tandoori is sure to impress with its tantalizing aroma, enticing appearance, and unforgettable taste.
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cayenne pepper
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 4 drops Red food coloring (optional)
- 2 tablespoons Fresh cilantro, chopped
Instructions
Score the chicken legs with deep cuts so the marinade can penetrate the meat thoroughly.
In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, garam masala, coriander, paprika, turmeric, cayenne pepper, salt, vegetable oil, and red food coloring if using. Mix well to form a smooth marinade.
Add the chicken legs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the marinated chicken from the refrigerator, and place the pieces on the prepared wire rack, leaving some space between each piece to ensure even cooking.
Bake the chicken in the preheated oven for 30-40 minutes, or until the chicken is cooked through and juices run clear when pierced with a fork. Halfway through cooking, turn the chicken pieces over to ensure they cook evenly on both sides.
Once cooked, remove the chicken from the oven and let it rest for a few minutes.
Garnish the tandoori chicken with chopped fresh cilantro before serving. Serve hot with naan, rice, or your favorite vegetables.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.2 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
