Tandoori Chicken Recipe

By Kitchen Sanctuary

Ingredients

100 g (1/2 cup) Greek yoghurt
1 tbsp ghee ((or neutral oil))
1 tbsp minced ginger
1 tbsp garlic paste ((or 3 minced cloves of garlic))
1 tbsp garam masala
1 tsp Kashmiri chilli powder
1 tsp paprika
1 tsp ground coriander ((cilantro powder))
1/2 tsp ground turmeric
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
juice of a lemon
4 chicken legs ((see notes))
fresh coriander
lemon slices
sliced red onion

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Marinade the chicken

In a large bowl mix together the marinade ingredients until thoroughly combined.

Make some fairly deep slices in the chicken

Add in the chicken and massage in the marinade in. Cover and leave to marinade for 6 hours or upto 24 hours.

Cooking on the BBQ

Preheat your BBQ to a fairly high heat.

Brush the bbq grill with oil to help prevent sticking

Add the chicken to the BBQ grill and cook over a direct heat (above the coals) for 25 minutes turning over a couple of times during cooking.

Remove the chicken to rest once the it has hit an internal temperature of 8085°C (175185°F).

Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).

Cooking under the grill (broiler in the US)

Preheat your grill (broiler) to high heat (around 240°C / 460°F)

Line a baking tray with foil and place a wire rack on top (optional, but helps with air circulation and charring). Place the marinated chicken on top of the wire rack.

Place the baking tray in the oven on the middle shelf (not too close to the heat) and cook for 25 minutes, turning over once halfway through.

Remove the chicken to rest once the it has hit an internal temperature of 8085°C (175185°F).

Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).

Cooking in the Air Fryer

Spray the air fryer basket with spray oil. Add the chicken legs in in a single layer (you may need to work in two batches, depending on the size of your air fryer).

Air fry for 20 minutes, turning the chicken over halfway through the cooking time. The chicken should be piping hot and no longer pink in the middle with an internal temperature of 8085°C (175185°F).

Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).