Tandoori Chicken
Chicken, Indian
Ingredients
- 2 pounds chicken legs, skin removed (8 legs)
- 2 cups full-fat Greek yogurt
- 1/8 cup lemon juice
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 1 teaspoon cayenne pepper
- 1 tablespoon Kashmiri chili powder (if available)
- 1 teaspoon yellow food coloring (if no Kashmiri chili powder)
- 1 teaspoon red food coloring (if no Kashmiri chili powder)
Description
This is an easy baked Tandoori Chicken recipe for everyone who happens not to have a tandoor sitting in the middle of your kitchen! Made with accessible ingredients from scratch, chicken is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.
Directions
1. Cut very shallow little lines into the de-skinned chicken legs and add them to a large bowl or a zipper bag.
2. Mix together the marinade ingredients (spices, yogurt, and lemon juice).
3. Add the rest of the ingredients to the chicken and mix well.
4. Let marinade in the refrigerator for at LEAST 8 hours, preferably 24 hours. Before cooking the chicken, shake off excess marinade, reserving to the side for later.
5. Preheat oven to 350 degrees and bake for 20 minutes. Remove chicken and coat with excess marinade.
6. Bake another 10 minutes, and brush with more marinade.
7. Bake another 10 minutes, brush with remaining marinade, and spray with oil.
8. Increase heat to 450 degrees, and bake for a final 15 minutes.
9. Serve with white rice (preferably Basmati), grilled peppers and onions, or a mint-infused yogurt.
Nutrition
Yield: 4 Servings, Amount per serving: 359 calories, Serving Size: 2 , Calories: 359g, Carbohydrates: 9g, Protein: 32g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 125mg, Sodium: 728mg, Potassium: 484mg, Fiber: 2g, Sugar: 4g, Vitamin A: 575g, Vitamin C: 14.9g, Calcium: 129g, Iron: 1.5g