Tandori Chicken

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    426 Per Serving

Tandoori chicken is one of the most popular Indian dishes around the world. It originated over a century ago at Moti Mahal a famous restaurant in Delhi, that was original situation in Pakistan before the partition. The chef was the first to use the tandoor, a clay oven used to bake flatbreads like naan, to bake marinated chicken to juicy and crispy perfection.

The popular dish invited the likes of the the prime minister Jawaharlal Nehru, Nixon, John F. Kennedy, and other international dignitaries to the restaurant. Enjoy our version with cumin scented rice and a cucumber yogurt side salad.

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Kitchen Tools

  • Large Bowl or Tray
  • Sheet Pan
  • Small Pot
  • Small Bowl
  • Oil
  • Salt

Ingredients

  • 2 whole chicken legs (thigh and leg)
  • 3 tablespoon Tandoori Masala
  • ½ cup yogurt
  • 1 tablespoon ginger garlic paste
  • ¾ cup basmati rice
  • 1 lime
  • 1 teaspoon cumin seeds
  • 2 small cucumbers
  • 1 teaspoon raita masala

Instructions

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1.

Preheat oven to 450F. In a large bowl or tray, mix half the yogurt, all of the tandoori masala, ginger-garlic paste, 1 teaspoon of Kosher salt, and 1 tablespoon of oil to form the marinade.

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2.

Remove the skins of the chicken legs and discard. Cut 4 2-inch slits in just the tops of the chicken legs. This will allow for the marinade to penetrate more of the chicken. Coat completely in marinade and allow to marinate for at least 15 minutes or overnight.

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3.

Place the marinated chicken legs “skin side” up on a oven proof sheet pan and place in oven and pour any leftover marinade from bowl over the pieces. Roast chicken for 30-35 minutes until the juices run clear when pierced and the meat is fully cooked.*

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4.

Wash and drain the rice in the meantime. Place a small pot over medium high heat and add 1 teaspoon of oil and the cumin seeds. Toast till fragrant. Add the washed rice in plus 1 ½ cups water. Bring to a boil then reduce to low heat, cover, and cook for 10-15 minutes until water is fully absorbed and rice is cooked. Turn heat off and set aside.

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5.

While the rice cooks, cut the cucumbers into ½-inch thick slices. In a small bowl, stir the leftover yogurt, and raita masala together. Toss the cucumbers in the yogurt dressing and salt to taste. Refrigerate till the meal is ready.

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6.

When ready to plate, fluff the rice with a fork and place 1-2 scoops on place. Place the tandoori chicken leg over rice, and serve a scoop of the creamy cucumber salad on the side. Slice the lime in half and squeeze each half over hot tandoori chicken and enjoy!

Tips from Chef's