Have I ever told you that I love ethnic cuisine? You might answer that I’ve pointed it out to you at least a hundred times! Well, yes, I really like it, I love spices, their colors, their aromas, the unique taste they bring to every dish. Tandoori Chicken is an Indian cuisine dish and a main course I find really exciting, with that spicy kick that makes it special. Here is my recipe! This is also the recipe for #ChickenRoastToday
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Day
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs Chicken (3/4 legs with thighs)
- 2 cups Plain Yogurt (each 4 oz)
- 2 tbsp Spices (for tandoori masala)
- 1 tsp Turmeric powder
- 1 tsp Curry (powder)
- 3 tbsp Lemon juice (concentrated or juice of one lemon)
- 4 cloves Garlic
Preparation
Remove the skin and separate the drumsticks from the thighs.
Place the chicken in a baking dish, scoring it in several places with a knife to allow the seasoning to better penetrate.
Drizzle the meat with lemon juice.
In a bowl, mix the yogurt and spices well. You should obtain a fairly thick paste.
Cover the chicken thoroughly with this mixture and let it rest in the refrigerator overnight. This way, the lemon begins to cook the chicken, and the spices will flavor it.
The next day, preheat the oven to 428°F, put the dish in the oven and cook for about 40 minutes.
Notes
The spices used to make the Tandoori Masala I used are: ginger, garlic, chili pepper, cloves, black pepper, cardamom, cumin, and cinnamon.
The dose of two tablespoons gives a strong and spicy flavor; if you prefer a milder taste, I recommend using only one tablespoon.
Thick Greek yogurt is the most suitable for this recipe, but I used regular plain yogurt, and the taste is still delicious.
If you liked the Tandoori Chicken recipe, try other chicken recipes as well: Collection: “Chicken Recipes”
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