Tandoori Chicken is a lip-smacking dry chicken dish from the Indian subcontinent, and it happens to be that one dish that a party or gathering just cannot do without. I

Tandoori Chicken

Course: Snacks and Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 2 people
Calories: 817 kcal
Author: Neha Mathur

Tandoori Chicken is a lip-smacking dry chicken dish from the Indian subcontinent, and it happens to be that one dish that a party or gathering just cannot do without.

Print

Ingredients

  • 4 Chicken Legs with Thighs

For the first marination

  • 1 tsp Salt
  • 2 tsp Lemon Juice
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Kashmiri Red Chilli Powder

For the second marination

  • 2 tbsp Hung Curd
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • 2 tbsp Mustard Oil
  • 1 tsp Lemon Juice
  • 2 tbsp Fresh Cream
  • 1 tbsp Kasuri Methi

To serve

  • 1 tbsp Butter
  • 1 tsp Chaat Masala
  • Lemon Wedges
  • Onion Slices

Instructions

  1. Wash the chicken and make 3-4 slits on each piece using a sharp knife.

  2. Mix the ingredients for the first marinade and apply it nicely on the chicken legs.

  3. Cover the bowl and refrigerate for 5-6 hours.

  4. Add the ingredients for the second marinade in a bowl and coat the chicken with it.

  5. Cover the bowl and refrigerate for another 4-5 hours.

  6. Pre heat the oven to 180 degree C.

  7. Set a dripping tray on the lower half of the oven.

  8. Set a wire rack above the dripping tray.

  9. Arrange the chicken on the wire rack and grill for 20 minutes.

  10. Turn the chicken legs and again grill for 15-20 minutes, until they are done.

  11. Bast the chicken with butter while grilling.

  12. Remove from oven and brush with butter.

  13. Sprinkle chaat masala on top.

  14. Serve hot with lemon wedges and onion slices.

Recipe Notes

You can give a smoky flavour to the chicken by giving Dhungar to the ready tandoori Chicken.

Heat a piece of charcoal over direct heat until it is red hot. Keep the chicken pieces in a large bowl. Keep a small bowl in the centre and keep the hot coal in the small bowl.

Drizzle 1 tsp ghee over the coal and immediately close the lid of the large bowl.

Let the chicken absorb the smoke for 10 minutes. Serve.

Nutrition Facts
Tandoori Chicken
Amount Per Serving
Calories 817 Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 20g125%
Cholesterol 276mg92%
Sodium 1492mg65%
Potassium 628mg18%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 45g90%
Vitamin A 1435IU29%
Vitamin C 6.3mg8%
Calcium 69mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.