1 tablespoonsunflower oilor cooking oil of your choice
1 teaspoonbutterto baste
tandoori spice mix
1teaspoon Kashmiri chili powder
1 1/2teaspoons coriander powder
1/4 teaspoon turmeric powder
1teaspoon garam masala
1teaspoon cumin powder
1teaspoon garlic powder
Mix all the spices and add to the rest of the ingredients for the marinade. Mix well.
Coat the chicken legs with the tandoori marinade.
Marinate in the refrigerator overnight or for a minimum of 2 hours.
Preheat the oven to 210 degrees C (410 degrees F).
Place the chicken legs in a roasting pan lined with parchment paper. Brush the chicken legs with the leftover marinade to cover the chicken completely.
Set the oven to "roast" mode and cook for 15 minutes. Flip the chicken legs and baste with the pan juices. Cook for another 15 minutes.
Now set the oven to "broil". Baste the chicken legs with a little butter and broil for 15 minutes, flipping once after 10 minutes.
Remove from oven and let it stand for 5 minutes.
Drain on paper towels and transfer to a serving platter. Enjoy your perfectly browned tandoori chicken!
The measurements and cooking time are based on the size of chicken legs as mentioned in this recipe. You may want to increase or decrease based on the size and type of chicken pieces you use.
DO NOT FREEZE the marinated chicken legs. For the best results, use fresh chicken. Another option is to freeze chicken before marinating. After thawing, the chicken has to be soaked in salted warm water for 15 minutes, then marinated for at least 2 hours and follow the recipe as above.
Marinate the chicken legs overnight, or at least for 2 hours. The longer you marinate, the better.
Kashmiri chili powder gives the Tandoori chicken its characteristic bright colour. It looks similar to chili powder, but without the heat. In case you can't find it, the closest alternative would be paprika.
Don't skip the garlic powder. It makes all the difference between an ordinary tandoori chicken recipe and an amazing one.
Basting the chicken legs with a little butter before broiling gives perfectly browned tandoori chicken.
The nutrition information assumes that all of the marinade is consumed. However, apparently, it is not the case.
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