Easy Tandoori Chicken

Oven roasted tandoori style chicken legs marinated in yogurt, lemon, and warm Indian spices. Bold flavor with a lightly charred finish just like classic tandoori

Yield: 6 chicken legs
Prep Time: 10 minutes
Cook Time: 26 minutes
Special Equipment: Baking sheet

Ingredients

• 6 chicken legs, skinned, trimmed and scored

• 2 tablespoons plain yogurt

• Juice of 1/2 lemon or 1 lime

• 1 tablespoon oil

• 1 teaspoon ginger garlic paste

• 1 teaspoon turmeric powder

• 1 1/2 teaspoons tandoori masala powder

• 1 teaspoon Kashmiri chili powder

• 1 teaspoon garam masala powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon chili flakes optional

• 1/2 teaspoon coarse black pepper

• 1/2 teaspoon salt or to taste

• 1/2 teaspoon red color powder optional

Directions

1. Place the chicken legs in a large bowl. Add the lemon or lime juice and salt.

2. Add yogurt, oil, ginger garlic paste, turmeric, tandoori masala, Kashmiri chili powder, garam masala, cumin, coriander, chili flakes, black pepper, and red color powder if using. Mix well with your hands, rubbing the marinade into the scored cuts.

3. Cover and marinate in the refrigerator for 4 hours.

4. Remove chicken from the refrigerator and let sit at room temperature while preheating the oven to 220°C.

5. Lightly grease a baking tray and place the chicken legs on the tray, making sure they are not touching.

6. Bake in the center of the oven for 13 minutes. Remove the tray, turn the chicken pieces over, and return to the oven for another 10 minutes.

7. Turn the chicken again and switch the oven to grill on high. Grill for about 3 minutes to get a charred finish, or finish on a BBQ.