TANDOORI CHICKEN | TANDOORI CHICKEN IN OVEN | TANDOORI CHICKEN RECIPE

Tandoori Chicken | Tandoori Chicken Recipe | Tandoori Chicken in the Oven | Tandoori Chicken in OTG | Chicken Tandoori | Tandoori Chicken Restaurant Style | How to Make Tandoori Chicken | Chicken Tandoori Recipe


Ingredients for Tandoori Chicken:

- Chicken Whole legs- 4 nos. (approx. 750 gms)

1st Marinade:
- Salt- 1.5 tsp
- Lemon Juice- 3 tsp
- Ginger Garlic Paste- 1.5 tbsp

2nd Marinade:
- Hung Curd- 6 tbsp
- Kashmiri Chilli Powder- 5 tsp
- Turmeric Powder- 1/4 tsp
- Garam Masala Powder- 1/2 tsp
- Cumin Powder- 1/2 tsp
- Mace (Javitri) powder- 1/4 tsp
- (Optional)
- Cardamom Powder- 1/2 tsp
- Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 1 tsp
- Salt- pinch
- Red Food Colour (optional)- pinch
- Oil- 3 tbsp

Other Ingredients:
- Butter or Oil for basting- 4-5 tbsp

Preparation:

- Wash and pat dry the whole Chicken Legs.
- Now make slits on them, 3 on the thigh portion and 2 on the legs as shown in the video.
- To make the Hung Curd, add around 300 gm of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.

1st Marination:

- For the 1st Marination, take the whole legs in a bowl and add all the items for the 1st marinade. Mix it well, making sure that the marinade is rubbed inside the slits made earlier.
- Cover the bowl and keep it in the refrigerator for around 1 hour.

2nd Marination:

- To make the 2nd Marinade, take another bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.
- Now add the marinated chicken legs to the 2nd marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier.
- Now cover the bowl and keep in the refrigerator for minimum 3 hrs or overnight.

Process:

- Preheat the oven/OTG to 250 degrees C.
- Arrange the marinated chicken legs on a metal rack.
- Slide in the rack/tray in the top slot of the oven.
- Roast for 10 mins at 250 degrees C. After 10 mins flip the chicken.
- Roast for another 10 mins at 250 degrees C on the other side.
- Flip the chicken legs and baste with melted butter.
- Reduce the oven temperature to 200 degrees C.
- Roast for total of another 20 mins at 200 degrees C. Flip the chicken after 10 mins and continue basting with melted butter.
- Remove the tray once the edges of the chicken are lightly charred.
- Serve as an appetizer.




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