Tandoori Chicken
This tandoori chicken recipe is flavoured in a creamy yoghurt marinade with a variety of spices. A delicious oven-baked chicken recipe that will taste as if it were prepared in a tandoor.
Ingredients
- 1 kg Chicken Drumsticks
- 100 g Yoghurt
- 2 tbsp Oil
- 2 tsp Garlic Paste
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Chilli
- 1 tbsp Tandoori Masala
- 1 tsp Cumin Powder
- 1 tsp Dried Fenugreek Leaves
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
Instructions
- Cut deep slits in the chicken legs (See Note 1)
- In a large bowl add all the marinade ingredients then whisk until well combined.
- Add the chicken legs then coat each piece with the marinade evenly (See Note 2).
- Preheat the oven to 180°C (350°F) gas mark 4 then line the tray with foil and add the chicken legs (See Note 3).
- Roast for 30 minutes then flip the chicken and broil for a further 10 minutes at 250°C (480°F) gas mark 5.
- Allow the chicken to rest for at least 10 minutes then serve on its own or with naan bread and chutney!
Notes
Note 1 - For this recipe, there is enough marinade for 5 small chicken legs. If you have bigger chicken legs then you may need to use less.
Note 2 - It is important that you rub the marinade into all the crevices and inside the slits to ensure maximum flavour.
Note 3 - Use a tray with a wire rack to ensure constant air circulation, which will allow the chicken to cook evenly.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 322kcalCarbohydrates: 4gProtein: 20gFat: 25gSaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 858mgPotassium: 333mgFiber: 1gSugar: 1gVitamin A: 367IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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