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Tandoori Chicken Legs on a plate

Easy Homemade Tandoori Chicken

Safira
Easy Homemade Tandoori Chicken - Tandoori Chicken/Tandoori Murgh is something we have grown up on and a recipe my mum still makes quite a lot. With it’s signature red hue, this homemade delicious recipe will show you exactly how to make the most tender, juicy and flavourful Tandoori Chicken that tastes exactly like the ones you would get in a good Indian restuarant! Smoky flavour included. It is delicious served with a Coriander and Mint Chutney and very easy to make at home.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Marinade Time 3 hours
Total Time 4 hours
Course Dinner, Lunch, Lunch/Dinner
Cuisine Indian
Servings 4
Calories 456 kcal

Ingredients
  

  • 1 Kg Chicken Drumsticks Skinless

Marinade

  • 2 tbsp Oil Mustard, Veg, Corn, Rapeseed, Olive
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 225 g Plain Yoghurt
  • 2 tbsp Lemon Juice
  • ½ tsp Coriander Powder
  • 1 ½ tsp Cumin Powder
  • 1 ½ tsp Kashmiri Chilli Powder
  • 1 tsp Red Chilli Powder Mild, Optional
  • ¾ tsp Smoked or Sweer Paprika Optional
  • ½ tsp Turmeric Powder
  • 1 - 2 tsp Salt
  • ½ tsp Ground Black Pepper
  • 2 tbsp Tandoori Powder Optional
  • ¼ tsp Mace Powder Optional
  • ¼ tsp Cardamom Powder Optional
  • 1 tsp Kasuri Methi Optional - Dry fenugreek leaves
  • A few drops Red Colour Powdered (mixed with a little water) or Gel, Optional

Baste

  • 3 tbsp Butter Melted

Instructions
 

  • Make a few slashes in the Chicken.
  • Add the Chicken to  bowl. Add all the ingredients for the marinade into the bowl and use your hands to smother the marinade all over the Chicken.
  • Marinade for 2 - 3 hours.
  • Preheat the oven to 200 C.
  • Line a deep oven tray with foil. Place the chicken on the tray. Cook for 20 minutes.
  • Baste with melted Butter.
  • Turn the Chicken. Place back in the oven and cook for 20 more minutes.
  • Baste with marinade and butter before serving.
  • At this stage, you can place it under the grill for 5 minutes to get the charred effect.

Smoke (Optional)

  • Heat a piece of Charcoal over a flame. Once hot, add to a small dish and place that in the oven tray/pan/air fryer basket. Add 1 - 2 tbsp Ghee or Oil. Cover the dish with cling film, foil or a plate. Leave for 5 - 7 minutes. Uncover the bowl to let the smoke flavour the Chicken.

Notes

To cook on the Stove Top

Add Oil to a pan.
Once hot, add the Chicken.
Cook on high for 3 minutes on each side.
Cover the pan.
Turn the heat right down and cook over low heat for 40 - 50 minutes or until cooked through.
Baste with butter and turn 2 - 3 times throughout the cooking time.

To Air Fry

Preheat the Air Fryer to 200 C.
Add the Chicken to the basket.
Cook for 15 minutes.
Baste with Butter.
Cook for a further 10 minutes.
Baste with more butter and marinade before serving.

How to add the signature Smoky Flavour

Heat a piece of Charcoal over a flame.
Once hot, add to a small dish and place that in the oven tray/pan/air fryer basket.
Add 1 - 2 tbsp Ghee or Oil.
Cover the dish with cling film, foil or a plate.
Leave for 5 - 7 minutes.
Uncover the bowl to let the smoke flavour the Chicken.

How to serve

This Chicken can be served as a side to a extravagant meal like:
Mum’s Biryani – Lamb or Chicken
Dal Chawal
It can also be served as a main with:
Kachumber Salad
Onion Raita
Jeera Rice
Naan or Chapatti
Papadums

Storage

Tandoori Chicken is best served fresh but it also keeps really well in the fridge/freezer.

Fridge

The marinaded Chicken can be stored in an airtight container in the fridge for 1 day before cooking using one of the methods mentioned above.
The cooked Chicken can be stored in an airtight container in the fridge for 4 days.

Freezer

The marinaded Chicken can be stored in an airtight container in the freezer for 4 months.
Store in an airtight container for 3  - 4 months.

To cook uncooked chicken from the Freezer

Place the Chicken in the freezer to thaw overnight. Then cook using one of the methods mentioned above.

To reheat from the Freezer

Microwave

If you’re in a hurry, using the microwave to defrost the cooked chicken is always an option. Go with short increments and check it has warmed all the way through.

Oven

To reheat, place the chicken in a baking tin with high sides. Then, add 2 tablespoons of water along with any marinade.
Cover with foil and reheat until heated through at 200 C/Gas Mark 6. This can take anywhere between 20 - 40 minutes depending on the amount of Chicken.

Tips/Notes to make Tandoori Chicken

Use a Wire Rack - You can bake the Tandoori Chicken on a wire rack over an oven tray. What this does is helps the heat circulate around the Chicken. I don't do this myself but you can give it a try!
Easy Variation - If you are short on time you can use a Tandoori Paste or a powder mixed with Yoghurt instead.

Nutrition

Calories: 456kcalCarbohydrates: 6gProtein: 32gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 184mgSodium: 2024mgPotassium: 529mgFiber: 1gSugar: 3gVitamin A: 555IUVitamin C: 5mgCalcium: 111mgIron: 2mg
Keyword Easy Tandoori Chicken, Homemade tandoori chicken, Tandoori Chicken
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