Description
This authentic Tandoori Chicken recipe delivers juicy, tender chicken legs marinated in a rich blend of Greek yoghurt, aromatic spices, garlic, and ginger. The marinade infuses the chicken with vibrant flavors and a lovely char when cooked over a BBQ grill, under a broiler, or in an air fryer. Perfect for a flavorful and colorful meal, served with fresh coriander, lemon slices, and sliced red onion.
Ingredients
Marinade 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
Chicken & Garnish
- 4 chicken legs (bone-in, skin-on preferred)
- Fresh coriander (cilantro), for garnish
- Lemon slices, for serving
- Sliced red onion, for serving
Instructions
- Prepare the Marinade: In a large bowl, combine the Greek yoghurt, ghee (or neutral oil), minced ginger, garlic paste, garam masala, Kashmiri chilli powder, paprika, ground coriander, turmeric, salt, black pepper, ground cinnamon, and fresh lemon juice. Mix thoroughly until you have a smooth, well-incorporated marinade.
- Marinate the Chicken: Make several deep cuts into each chicken leg to allow the marinade to penetrate. Add the chicken legs to the marinade bowl and massage the marinade into the chicken, ensuring they are evenly coated. Cover and refrigerate for at least 6 hours, preferably up to 24 hours for maximum flavor infusion.
- Cooking on the BBQ: Preheat your BBQ grill to a fairly high heat. Lightly brush the grill grates with oil to prevent sticking. Place the marinated chicken legs over direct heat, cooking for approximately 25 minutes. Turn the chicken a couple of times during cooking to ensure even charring and cooking. Use a meat thermometer to ensure the internal temperature reaches 80–85°C (175–185°F). Remove from the grill and let rest.
- Cooking under the Grill (Broiler): Preheat your oven’s grill (broiler) to high heat, about 240°C (460°F). Line a baking tray with foil and if available, place a wire rack on top to promote even cooking and charring. Arrange the marinated chicken legs on the rack and cook on the middle oven shelf for 25 minutes, turning once halfway through. Ensure the chicken reaches an internal temperature of 80–85°C (175–185°F). Remove and rest.
- Cooking in the Air Fryer: Preheat the air fryer to 200°C (400°F). Spray the basket lightly with cooking spray. Place chicken legs in a single layer inside the basket; work in batches if needed. Air fry the chicken for 20 minutes, turning halfway through to crisp both sides. Check that the internal temperature hits 80–85°C (175–185°F) and that the meat is no longer pink inside. Remove and let rest.
- Rest and Serve: Allow the cooked chicken to rest for at least 5 minutes to let the juices redistribute. Garnish with fresh coriander, lemon slices, and serve alongside sliced red onion for a vibrant, flavorful presentation.
Notes
- Making deep cuts into the chicken legs before marinating helps the flavors penetrate deeply for a juicier result.
- For best results, marinate the chicken overnight, although 6 hours is sufficient.
- If you don’t have ghee, neutral oil like vegetable or canola oil can be used instead.
- The internal temperature target ensures the chicken is fully cooked and safe to eat while remaining juicy.
- Using a wire rack during broiling helps the heat circulate evenly and produces a better char.
- You can adjust the chili powder quantity to control the heat level according to your preference.
- Resting the chicken after cooking is important to keep it juicy and flavorful.
