Tandoori Chicken Recipe at Home
Tandoori Chicken Recipe at Home
> Ingredients (Tandoori Chicken Recipe at Home)
- 2 lbs chicken legs/drumsticks (skinless)
- 1/2 cup thick yogurt (I prefer Greek)
- 4 cloves garlic cloves, minced (or 2 tablespoons garlic paste)
- 2 inches ginger, minced (or 1 tablespoon ginger paste)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
>Method
- Spice mix chicken seasoning 2 teaspoons
- chilly powder – 1 small pack like in the pic
- paprika powder – 1 tablespoon
- cayenne pepper – 1/2 teaspoon
- Cajun spice – 1 teaspoon
To make Tandoori chicken, you need to do two primary activities:
>Marination
Chicken is marinated overnight or for up to 12 hours in yogurt, lime juice, and spice powders. Marinating it for only 30 minutes will also work if you’re in a hurry.
>Cooking
Stovetops, pressure cookers, and oven cooking are all viable options. Since I’d rather not stand over a hot stove, I usually opt for an oven or pressure cooker.
Bake the chicken thighs and legs at 400 degrees Fahrenheit for 25 to 30 minutes, then let them broil (there is a setting for this; make sure you monitor attentively and reduce the temperature if necessary) in their juices, basting them as they cook.
Serve this Tandoori chicken dish with rice and a side of raita or pudina chutney.
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