Indian · serves 2

Oven Tandoori Chicken

Fifteen minutes of work, the oven does the rest, and it looks spectacular.

55 min Some work Non-vegetarian

Ingredients

  • 6 chicken legs, slashed to the bone
  • 1 cup thick curd
  • 2 tbsp ginger-garlic paste
  • 2 tbsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tbsp mustard oil
  • 2 lemons
  • 1 tsp chaat masala

Method

  1. Slash each leg deeply 3 times. First rub: lemon, salt, chilli powder. 20 minutes.
  2. Second rub: curd, ginger-garlic, garam masala, mustard oil. Overnight is best, 1 hour works.
  3. Oven at 220°C. Chicken on a rack over a tray so the air circles underneath.
  4. 30 minutes, then turn, brush with butter, 15 more.
  5. Finish under the grill 3 minutes for the char.
  6. Chaat masala, lemon, raw onion.

Questions people ask about Oven Tandoori Chicken

How long does Oven Tandoori Chicken take?

About 55 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of chicken in Oven Tandoori Chicken?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Oven Tandoori Chicken ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Oven Tandoori Chicken vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Oven Tandoori Chicken?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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