Indian · medium
Tandoori Chicken
Yogurt-marinated chicken legs roasted to charred perfection with a vibrant tandoori spice blend. Smoky, juicy, and deeply flavorful.
- 55 min
- Total
- 4
- Serves
- $9.00
- Est. cost
- 360
- Cal/serving
Dietary, as tagged
- Gluten-free
- Halal
Parent noteUse half the chili powder or skip it entirely. The yogurt marinade keeps the chicken very tender which kids love. Serve with ketchup if needed.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Leg Quarters2 lbs
- Plain Yogurt (Dahi)3/4 cup
- Tandoori Masala2 tbsp
- Ginger-Garlic Paste1 tbsp
- Lemon1
- Ghee1 tbsp
- Turmeric Powder1/2 tsp
- Kashmiri Chili Powder1 tsp
Method
- 01
Score chicken legs deeply with a knife. In a bowl, combine dahi (yogurt), tandoori masala, turmeric, chili powder, lemon juice, ginger-garlic paste, and salt.
- 02
Coat chicken thoroughly in the marinade. Refrigerate for at least 30 minutes (overnight is best).
- 03
Preheat oven to 425F. Place chicken on a wire rack set over a baking sheet lined with foil.
- 04
Roast for 35-40 minutes until charred in spots and internal temperature reaches 165F, basting with melted ghee halfway through.
- 05
Rest for 5 minutes. Serve with mint chutney, sliced onions, and lemon wedges.
- 360
- Calories
- 38g
- Protein
- 6g
- Carbs
- 20g
- Fat
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