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Tandoori Chicken

Bone-in chicken legs marinated overnight in spiced hung curd with tandoori masala and mustard oil, oven-roasted and broiler-charred.
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Prep Time 20 minutes
Cook Time 35 minutes
Marinating Time 4 hours
Total Time 55 minutes
Servings: 4 servings
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
For the Tandoori Marinade
  • 2 lbs 900g bone-in, skinless chicken legs ​
  • 1 cup hung curd thick yogurt
  • 2 tablespoons ginger garlic paste ​
  • 2 tablespoons mustard oil ​
  • 2 tablespoons lemon juice ​
  • 2 tablespoons tandoori masala ​
  • 2 teaspoons Kashmiri red chili powder ​
  • 1 teaspoon ground cumin ​
  • 1 teaspoon garam masala ​
  • ½ teaspoon turmeric powder ​
  • 1½ teaspoons salt ​
For Cooking and Serving
  • 1 tablespoon melted butter or ghee for basting
  • 1 teaspoon kasuri methi crushed
  • 1 large red onion sliced into rings
  • ​ ​ Lemon wedges and fresh cilantro for serving
  • ​ ​ Mint chutney for serving

Equipment

  • ​ Wire rack ​

Method
 

  1. Step 1 – Score and Salt the Chicken: Cut 2–3 deep slashes into each chicken leg down to the bone. Rub with 1 teaspoon salt and half the lemon juice. Rest 20 minutes.
  2. Step 2 – Make the Tandoori Marinade: Whisk hung curd smooth, then add ginger garlic paste, mustard oil, lemon juice, tandoori masala, Kashmiri chili, cumin, garam masala, turmeric, and salt into a thick red-orange paste.
  3. Step 3 – Marinate Overnight: Massage marinade into the chicken, cover and refrigerate at least 4 hours, ideally 8–12 hours.
  4. Step 4 – Heat the Oven: Bring chicken to room temp 30–45 min. Preheat oven to 450°F (230°C) with rack in upper third; set wire rack on foil-lined baking sheet.
  5. Step 5 – Roast Hot, Then Char Under the Broiler: Roast 25 min, flipping once. Broil on high 4–6 min per side until edges blacken. Done at 165°F (74°C).
  6. Step 6 – Rest, Baste, and Serve: Rest 5 min. Brush with melted butter, sprinkle kasuri methi, serve with onion rings, lemon, cilantro, mint chutney.