Easy Tandoori Chicken

Classic Tandoori Chicken Is An Indian Recipe That’s Marinated In Yogurt, Garam Masala And Cayenne Before Baking Made Easier, A Perfect Weeknight Meal.
We are enjoying the new Indian recipes showing up on the blog including Butter Chicken, Vegetable Biryani, Chicken Tikka Masala and Raita.
Easy Tandoori Chicken Recipe
Tandoori Chicken was the obvious next recipe I wanted to share after the other chicken recipes have been SO popular with you guys.
This recipe was actually a mix between trying to stay true to the classic restaurant favorite recipe while making an easy weeknight meal. I settled on using chicken legs for one reason alone. Every time I would make tandoori chicken for clients I would buy the fryer pack of chicken from the store.
This meant I’d have 8 pieces to cook that included chicken breasts, thighs, wings and legs. Every time I would make the recipe the first pieces to go were the legs! Soon I found myself making just thighs and legs, but even then the first things to go were the legs.
So now, when I make this recipe for my family or clients I stick to chicken legs. Why you ask? Well the legs are tender while cooking quickly. They have just enough meat to stay tender while getting a slightly crispy exterior from the marinade. This means more of the meat is super flavorful.
With thighs I would see people eat all the parts of the chicken covered in the marinade while leaving the extra meat on the inside. Chicken breasts were an issue only because with the high heat of cooking to get the right char I was finding the white meat was drying out a bit.
Chicken legs are the perfect easy option here.
Want to make this recipe with a different cut of chicken? I highly suggest cutting through the meat to allow the marinade to flavor more deeply into the chicken. This can be done once you remove the skin, you would cut deep x marks into the thighs or breasts almost to the bone.

How do you make Tandoori Chicken Red:

Tandoori Chicken is classically served in restaurants in a bright red hue because of the addition of a few drops of red food coloring. You can create a similar color with the addition of harissa paste and turmeric if you are averse to using the red food coloring.

What is Tandoori Spice Mix?

1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon garam masala
1 teaspoon cayenne pepper

The spice mix can be combined and stored for future use, this spice mix makes enough for two pounds of tandoori chicken when combined with 2 cups greek yogurt.
How long do you cook tandoori chicken in the oven?
The classic charred look of grilled tandoori chicken can be replicated in the oven. Cook the chicken at 400 degrees for 25-30 minutes, turning once halfway through cooking.

Ingredients

2 pounds chicken legs , no skin (8 legs)

2 cups greek yogurt
1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
1 lemon juiced
US Customary - Metric

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.
Cut very shallow little lines into the de-skinned chicken legs and add them to a large bowl or a zipper bag.
Add the rest of the ingredients to the chicken and mix well (I use a zipper bag and just sort of squish it all around).
Let marinade in the refrigerator for at LEAST 8 hours, preferably 24 hours.
Remove the majority of the marinade before cooking the chicken.
Heat the oiled grill to medium-high heat and cook the chicken until cooked through, 10-12 minutes.
Preheat the oven to 400 degrees and cook on a sheet pan for 25-30 minutes.