Baked Tandoori Chicken
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.89 out of 5 stars
(88)
Ingredients
5 servings
- 1 1/2 cups plain yoghurt (full fat best)
- 2 tbsp oil (any)
- 1 1/2 tbsp lemon juice
- 2 tsp ginger (, grated)
- 5 garlic cloves (, minced)
- 3 tsp garam masala spice mix (Note 1)
- 1.5 tbsp kashmiri chilli powder (Note 2 subs)
- 1 tsp turmeric powder
- 2 tsp cumin
- 2 1/2 tsp coriander powder
- 1/2 tsp chilli powder, adjust to taste (pure, not US chili Note 3)
- 1 tsp salt
- 1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Marylands (whole chicken legs) (Note 4)
- Oil spray
- 1 cup plain yoghurt
- 1/2 cup mint leaves, packed
- Salt and pepper
- Olive oil
- Basmati rice (OR Saffron rice (see note)
How would you rate this recipe?
Preparation
Step 1
Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)
Step 2
Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
Step 3
Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
Step 4
Bake for a further 10 minutes, brush/dab top with Marinade.
Step 5
Bake further 10 minutes, do a final baste with Marinade then spray with oil.
Step 6
Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice (below) or plain Basmati Rice.
Step 7
Minted Yoghurt:
Step 8
Combine ingredients in a food processor and blitz until mint is very finely chopped.
Step 9
BBQ Option:
Step 10
Preheat BBQ with closed lid to medium, brush grills lightly with oil. Place bone-in skin-on chicken skin side down on grills, cook 5 min until surface is just caramelised - no more.
Step 11
Baste, then flip. Baste, then close lid. Cook for 20 minutes or until internal temperature is 175F/80C (bone in thighs and drumsticks), basting once or twice more.
Step 12
Save recipe for the next time?
