Homemade Chicken Tandoori
Ingredients
• 4 chicken leg quarters (or 6 chicken thighs, skinless)
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp tandoori masala
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp salt (or to taste)
• 1 tbsp oil or butter (for brushing)
• Lemon wedges and onion slices (for serving)
Instructions
1. In a large bowl, add yogurt, lemon juice, oil, garlic paste, ginger paste, tandoori masala, cumin, paprika, turmeric, coriander, red chilli powder, and salt. Mix well to make a smooth marinade.
2. Make deep cuts on the chicken pieces so the marinade goes inside. Add the chicken to the bowl and coat it very well with the marinade.
3. Cover and refrigerate for at least 4 hours, but overnight marination gives the best flavor.
4. Preheat the oven to 200°C (400°F). Place the chicken on a baking tray or rack.
5. Bake for 30–40 minutes, turning once halfway. Brush a little oil or butter on top for a nice color.
6. Cook until the chicken is fully cooked and slightly charred on the edges.
7. Serve hot with lemon wedges, onion slices, green chutney, and red chutney.
