Tandoori Chicken! Need I say more! It is just as easy to make at home. Try this oven roast recipe for juicy and delicious chicken that is bursting with flavors.
Servings: 2
Course: Appetizer
Cuisine: Indian
Total Time: 2 hourshours40 minutesminutes
Ingredients
3full chicken legs (thigh and drumstick)
1/2tspchat masala for garnish
2lemons for garnish
1sliced onion for garnish
Marinade
3tbspcurd
3tbspginger garlic paste
1tbspcumin powder
1tbspcoriander powder
1tspKashmiri red chilli powder
1/2tspturmeric powder
1tbsplemon juice
2tbspcrushed kasoori methi (fenugreek leaves)
1tbspmustard oil
1tspsalt or to taste
Garam masala (for the marinade)
5cloves
10peppercorns
1″piece of cinnamon
1star anise
2black cardamoms
4green cardamoms
Instructions
To begin, prepare the chicken by making gashes so that marinade can soak in. You can use any cut, but I prefer chicken legs.
To marinate, take the chicken legs in a large mixing bowl. Add in curd, ginger garlic paste, cumin powder, coriander powder, salt, Kashmiri red chilli powder, crushed kasoori methi, coarsely ground garam masala, turmeric powder, lemon juice, and mustard oil.
Mix until the chicken legs are well coated. Check the salt and add more if required. Marinate for at least two hours, preferably overnight.
Before cooking, preheat the oven to 180° celsius.
Place the chicken legs on the baking rack. Make sure to use a dripping tray underneath. Baste with oil and grill at 180° celsius for 20 minutes.
Turn them over and baste with a bit of oil. Grill again for another 20 minutes or until cooked.
Oven Roasted Tandoori Chicken is ready to serve. Sprinkle a bit of chat masala on top and serve with onion rings and lemon slices.