TANDOORI CHICKEN
The Tandoori Chicken Legs recipe is a culinary journey that brings together the vibrant flavors of south asia in a dish that is both comforting and exotic. The tender chicken legs, marinated in a flavorful blend of spices and yogurt, capture the essence of traditional tandoori cooking. The smoky aroma of live charcoal infuses the chicken with an authentic touch that elevates the dish to a whole new level.
As the chicken bakes in the oven, the spices meld together, creating a symphony of flavors that will tantalize your taste buds. The combination of Kashmiri red chili powder, garam masala, turmeric, and cumin adds depth and complexity to the dish, while the hint of red food coloring enhances its visual appeal.
Serving the Tandoori Chicken Legs with cooling raita, zesty lemon wedges, and crunchy onion rings creates a harmonious balance of flavors and textures. The final touch of chopped coriander and a squeeze of fresh lemon juice adds a burst of freshness that ties everything together.
Whether you're hosting a dinner party or simply craving a flavorful meal, these Tandoori Chicken Legs are a delicious and satisfying choice that will transport you to the bustling streets of India with every bite. Enjoy the taste of authentic Indian cuisine right in the comfort of your own home.
- 1.5kg chicken legs, skin removed
- 7 garlic cloves
- 3 inches ginger root
- 2 tbsp lemon juice
- ⅓ cup yogurt
- 2 tablespoons Kashmiri red chili powder
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons Himalayan salt
- 1 tablespoon dried fenugreek leaves
- Pinch of red food coloring
- 3 tablespoons mustard oil
- 1 live charcoal
- 1. Begin by washing the skinless chicken legs thoroughly and patting them dry. Make 3-4 slits across each leg.
- 2. Crush the ginger and garlic, then add the crushed mixture to the chicken. Squeeze fresh lemon juice onto the chicken and rub it in. Allow the chicken to sit while preparing the tandoori chicken mixture.
- 3. In a bowl, whisk together yogurt, Kashmiri red chili powder, turmeric, garam masala, cumin powder, salt, dried fenugreek leaves, red food coloring, and oil to create the marinade. Apply the marinade evenly to the chicken pieces and let them marinate in the refrigerator for at least 5-6 hours or overnight.
- 4. Smoke the marinated chicken for 4-5 minutes using live charcoal.
- 5. Preheat the oven to 200 degrees Celsius.
- 6. Remove the chicken pieces from the marinade and place them on a baking tray or rack. Position the baking tray in the middle of the oven and bake for 30-35 minutes. Optionally, broil the chicken for an additional 10 minutes, basting with melted butter if needed.
- 7. Before serving, sprinkle some chaat masala for extra flavor. Serve with raita, lemon wedges, and onion rings.
- 8. For garnish, add chopped coriander and a squeeze of lemon juice if desired. Enjoy your tandoori chicken legs!
Servings 8
- Amount Per Serving
- Calories 312.28kcal
- % Daily Value *
- Total Fat 23.88g37%
- Saturated Fat 5.86g30%
- Trans Fat 0.07g
- Cholesterol 104.38mg35%
- Sodium 729.8mg31%
- Potassium 331.53mg10%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 1.64g7%
- Sugars 0.82g
- Protein 19.52g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Remember to adjust the spice levels according to your preference. You can increase or decrease the amount of Kashmiri red chili powder to suit your taste.
Marinating the chicken for a longer period (overnight) will enhance the flavors and tenderize the meat further.
Ensure that the chicken is fully cooked before serving. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
Cooking Methods :
1- Grilling: You can grill the marinated chicken legs on a preheated grill for a charred and smoky flavor. Cook the chicken over medium-high heat, turning occasionally, until fully cooked.
2- Air Frying: Preheat your air fryer, then place the marinated chicken legs in the basket in a single layer. Cook at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown and cooked through.
3- Pan Frying: Heat oil in a skillet over medium-high heat. Add the marinated chicken legs and cook for about 6-8 minutes per side, or until fully cooked and golden brown on the outside.