Tandoori roast chicken, one of the popular Indian baked chicken recipes can be easily made at home (without tandoor) in the oven.
Roast tandoori chicken needs no introduction. With its flavors of Indian spices and appetizing bright red color, you could never have missed it if you’ve visited Indian restaurants.
Kashmiri chilli powder
ginger garlic paste
Mix the marinade ingredients in a small bowl. Marinate the chicken quarters in the refrigerator.
Chicken legs should be marinated for a minimum of 2 hours upto 8 hours or overnight.
Place the chicken legs in a roasting pan lined with parchment paper and brush with the remaining marinade.
Roast in the oven at 230°C / 446°F for 15 minutes. Flip, baste with the pan juices and roast for another 15 minutes.
Baste the chicken legs with a little butter and change the setting to “broil“. Cook for 15 minutes, flipping once more in between.
Broiling will help you get the characteristic charred look on the Tandoori chicken. Remove from the oven. Let it stand for 5 minutes and drain on paper towels.
Kashmiri chili powder gives the characteristic red color without being too spicy. The closest alternative would be smoked paprika.
made by marinating chicken legs in mint, yogurt and spices and baking them in the oven.