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Oven Roasted Tandoori Chicken

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

Ingredients

  • 3 full chicken legs (thigh and drumstick)
  • 1/2 tsp chat masala for garnish
  • 2 lemons for garnish
  • 1 sliced onion for garnish

Marinade

  • 3 tbsp curd
  • 3 tbsp ginger garlic paste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp lemon juice
  • 2 tbsp crushed kasoori methi (fenugreek leaves)
  • 1 tbsp mustard oil
  • 1 tsp salt or to taste

Garam masala (for the marinade)

  • 5 cloves
  • 10 peppercorns
  • 1″ piece of cinnamon
  • 1 star anise
  • 2 black cardamoms
  • 4 green 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.

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