Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, coarsely chopped; 2 large garlic cloves, crushed and peeled; One 1/2 in (13mm) piece fresh ginger, peeled and coarsely chopped; 3 tbsp fresh lemon juice; 1 1/4 tsp chili powder, to taste; 1 tsp garam masala; 1/4 tsp salt; Pinch of ground turmeric; Pinch of hot paprika; Pinch of saffron threads; 4 chicken legs, skin removed; Vegetable oil, for the broiler rack; 4 tbsp butter, melted; 1 red onion, thinly sliced, to serve; Lemon wedges, to serve

Servings: persons

1 onion, coarsely chopped
2 large garlic cloves, crushed and peeled
One 1/2 in (13mm) piece fresh ginger, peeled and coarsely chopped
3 tbsp fresh lemon juice
1 1/4 tsp chili powder, to taste
1 tsp garam masala
1/4 tsp salt
Pinch of ground turmeric
Pinch of hot paprika
Pinch of saffron threads
4 chicken legs, skin removed
Vegetable oil, for the broiler rack
4 tbsp butter, melted
1 red onion, thinly sliced, to serve
Lemon wedges, to serve

1
To make the marinade, puree the onion, garlic, and ginger in a blender or food processor.
2
Add the lemon juice, chili powder, garam masala, salt, turmeric, paprika, and saffron and process to combine.
3
Pierce the chicken legs all over with a fork.
4
Place them in a nonmetallic bowl.
5
Add the marinade and mix well.
6
Cover with plastic wrap.
7
Refrigerate for at least 3 hours, occasionally turning the pieces.
8
Preheat the oven to 425F (220C).
9
Line a roasting pan with aluminum foil.
10
Place a broiler rack over the pan and oil the rack.
11
Remove the chicken from the marinade, and arrange on the rack.
12
Brush with half of the melted butter.
13
Roast for about 25 minutes, or until the chicken is cooked through and the juices run clear when pierced with the tip of a knife.
14
Remove the pan from the oven.
15
Preheat the broiler.
16
Pour off the juices that have accumulated in the pan.
17
Brush the chicken with more butter.
18
Broil the chicken, still on the rack and pan, about 8in (20cm) from the source of heat for about 5 minutes, until the edges of the chicken are lightly charred.
19
Serve hot, with the onions and lemon wedges.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 onion, coarsely chopped, 2 large garlic cloves, crushed and peeled, One 1/2 in (13mm) piece fresh ginger, peeled and coarsely chopped, 3 tbsp fresh lemon juice, and more.

Yes, Tandoori Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions