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Simple Tandoori Chicken

June 07, 2021

Serves - 2

Spice level - medium


tsp - teaspoon

tbsp - tablespoon

Items In g In Numbers

2 Full Chicken legs (we recommend with skin).

Make a few 3 inch slits all over the chicken

500 g

 2 full legs

Plain unflavored yogurt 60 ml 1/4 cup
Lemon juice 10ml 2 tsp


20 g 1 1/2 tbsp.

Red Chili powder or cayenne pepper (skip if you like it mild)

15 g 1 tbsp.


grated/fine chopped

15 g 1 tbsp.


grated/fine chopped

 15 g 1 tbsp.
Oil 30 ml 1 tbsp.
Salt (adjust to taste) 7.5 g  1/2 tbsp
Fenugreek leaves(optional) 5 g 1 tbsp


Step 1: Marinade

  • In a bowl add Yogurt, salt, The one curry masala, ginger and garlic, lemon juice, red chili powder or cayenne pepper, oil , fenugreek leaves and mix into a thick paste. The marinade is now ready.
  • Take 2 tbsp of the marinade and keep it aside for coating.
  • And apply the rest of the mix all over the chicken and under the skin and let it sit at-least for 2-4 hours(but if you are in a hurry 1 hour should still give you good results). Overnight in the Fridge is even great.

Step 2: Show Time

In Conventional Oven:

Heat up the grill or oven at 400 F and cook 20 mins on one side and 20 mins on the other side accordingly constantly applying oil and some left over marinade sauce every 10 mins. And then with the skin side up broil it on low heat for 3 minutes to get some nice charring.

In BBQ Grill:

Heat up the grill to 400F and cook 20 mins on one side and 20 mins on the other till you see nice charring on the skin constantly rubbing some oil and the left over sauce.


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