Tandoori Chicken

Name: Tandoori Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Punjabi / Tandoori
Ingredients: 800 g whole chicken legs (thigh and drumstick) (skinless, with 3 deep diagonal slashes to the bone); 2 tbsp lemon juice (fresh); 1 tbsp ginger-garlic paste (freshly crushed); 1 tbsp Kashmiri red chilli powder (for deep ruby color); 1 tsp salt (rubbed into incisions); 200 g hung curd (strained thick yogurt) (creamy and thick); 2 tbsp mustard oil (smoked and cooled); 1.5 tbsp roasted besan (chickpea flour) (binds marinade); 1 tsp garam masala (warm blend); 1 tsp chaat masala (plus extra for dusting); 1.5 tsp kasuri methi (crushed into powder); 0.5 tsp black pepper (freshly cracked); 2 tbsp melted butter (for basting)

4.9 (1,850 ratings)

• Cuisine: Punjabi / Tandoori

Iconic Indian clay-oven roasted chicken on the bone, steeped in a double marinade of mustard oil, hung curd, Kashmiri chillies, and crushed spices, roasted with charred edges.

⏱️ Prep Time 30 min

🍳 Cook Time 30 min

⌛ Total Time 60 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Medium

🌶️ Spice Level Spicy

🥕

Ingredients

Servings:

First Marinade (Tenderizing)

800 g whole chicken legs (thigh and drumstick)— skinless, with 3 deep diagonal slashes to the bone
2 tbsp lemon juice— fresh
1 tbsp ginger-garlic paste— freshly crushed
1 tbsp Kashmiri red chilli powder— for deep ruby color
1 tsp salt— rubbed into incisions

Second Marinade (Flavor Cling)

200 g hung curd (strained thick yogurt)— creamy and thick
2 tbsp mustard oil— smoked and cooled
1 1/2 tbsp roasted besan (chickpea flour)— binds marinade
1 tsp garam masala— warm blend
1 tsp chaat masala— plus extra for dusting
1 1/2 tsp kasuri methi— crushed into powder
1/2 tsp black pepper— freshly cracked
2 tbsp melted butter— for basting

First Marinade (Tenderizing)

• 800 g whole chicken legs (thigh and drumstick) — skinless, with 3 deep diagonal slashes to the bone
• 2 tbsp lemon juice — fresh
• 1 tbsp ginger-garlic paste — freshly crushed
• 1 tbsp Kashmiri red chilli powder — for deep ruby color
• 1 tsp salt — rubbed into incisions

Second Marinade (Flavor Cling)

• 200 g hung curd (strained thick yogurt) — creamy and thick
• 2 tbsp mustard oil — smoked and cooled
• 1.5 tbsp roasted besan (chickpea flour) — binds marinade
• 1 tsp garam masala — warm blend
• 1 tsp chaat masala — plus extra for dusting
• 1.5 tsp kasuri methi — crushed into powder
• 0.5 tsp black pepper — freshly cracked
• 2 tbsp melted butter — for basting

🔥

Cooking Instructions

01

Slash & First Marinade
⏱️ 20m

Make 3 deep diagonal incisions on the fleshy parts of the chicken legs right down to the bone. Rub vigorously with lemon juice, ginger-garlic paste, Kashmiri chilli powder, and salt. Set aside for 20 minutes to tenderize.

✓ Visual Cue: Chicken absorbs the bright red acidic rub into its deep cuts
02

Prepare Second Marinade
⏱️ 5m

In a bowl, whisk hung curd, smoked mustard oil, roasted besan, garam masala, chaat masala, kasuri methi, and black pepper until completely smooth.

✓ Visual Cue: Thick velvet-smooth spiced paste that clings to your finger
03

Second Marinade Application
⏱️ 120m

Coat the chicken legs generously with the second marinade, working the spiced yogurt deep into every cut. Refrigerate for at least 2 hours (ideally 6-8 hours).

✓ Visual Cue: Thick, fragrant coating seals around the meat
04

Roast at High Heat
⏱️ 20m

Preheat oven to 240°C (460°F) or prepare a screaming hot grill. Place chicken on an elevated wire rack over a baking tray. Roast for 18-20 minutes until edges char. Baste liberally with melted butter and turn pieces.

✓ Visual Cue: Sizzling butter and dark blistering char marks on chicken edges
05

Final Char & Rest
⏱️ 10m

Roast for an additional 8-10 minutes until internal temperature hits 75°C (165°F) and juices run clear. Rest for 5 minutes, sprinkle generously with chaat masala and fresh lemon juice.

✓ Visual Cue: Juicy tender interior enclosed in smoky, crisp charred exterior

💡

Chef's Authentic Tips

The double marination technique is crucial: lemon juice first tenderizes meat muscle fibers; hung curd adds flavor and seals juices.
Elevating chicken on a wire rack ensures dry convection heat circulates 360 degrees for true tandoor-style crispness.

🔄

Smart Substitutions

Can use bone-in chicken thighs or whole drumsticks with the same cooking method.

🍽️

Serving Suggestions & Pairings

✓ Serve on a sizzling platter with crisp onion rings, mint chutney, and fresh lemon wedges.

📊

Estimated Nutrition

Per Serving

Calories 420

Protein 42g

Carbs 6g

Fat 25g

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