Saucepan@saucepan · Shared this recipeFollowIndian · dinnerTandoori ChickenSkinless chicken leg quarters marinated in spiced yogurt, baked, then broiled for a smoky charred finish.total50 minprep15 mincook35 minservings5Original recipe on teaforturmeric.comKeep this recipeAdd a copy of Tandoori Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients5 servingsBack to 5 servings5 chicken leg quarters - Note 1), skinless (~2.5 lb0.333 cup plain, whole-milk Greek yogurt2 tbsp neutral oil, such as grapeseed oil2 tbsp melted butter ), salted or unsalted both work (sub more oil2 tbsp lemon juice6 garlic cloves, 1 tbsp heaped, finely chopped/crushed1 inch piece ginger, 1 tbsp heaped, finely chopped/crushed1 tbsp tomato paste1 tbsp Kashmiri chili powder, sub paprika2 tsp coriander powder2 tsp cumin powder1.5 tsp red chili powder or cayenne, 1 tsp for less heat1 tsp garam masala, or store-bought Tandoori Masala0.5 tsp turmeric powder0.5 tsp ground black pepper1 tbsp dried fenugreek leaves, sukhi methi, crushed between your fingers2.5 tsp kosher salt0.125 tsp sugar, I use cane sugarpinch deep orange or red food color, optional - Note 3finely chopped cilantrolemon or lime wedgesthinly sliced red onionMint Raita and/or Imli Chutney, Tamarind, recipe in postStepsClear checksTap an ingredient or step to check it off.1Step 1: Prep Chicken: Use a sharp knife to make 4 (2-3 inch) deep slits across the meat side of the chicken pieces. Turn over and cut another 2-3 slits on the underside.2Step 2: Marinate: In a bowl large enough to fit the chicken, combine all the ingredients listed under Tandoori Marinade. Toss the chicken pieces to coat, making sure to get in the cuts and crevices (I use kitchen gloves to do this). Cover and refrigerate for at least 6 hours, up to 48 hours (the longer the better!). When ready to prepare, take out of the fridge and allow to come closer to room temperature.3Step 3: Preheat + Prep (see Note 2 for Air-Frying): Preheat the oven to 375°F/190°C. Line a large baking sheet with parchment paper or aluminum foil. Place a baking rack on the parchment or aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum.) Place the leg quarters meat side up on the baking sheet/rack. Reserve the excess marinade.4Step 4: Bake + Broil: Bake for 30 minutes, flipping the pieces midway, until cooked through (165°F/73.9°C). Turn on the Broil Function to High (550°F/288°C). (If you don’t have a broil function, turn your oven to the highest heat setting.) Remove the chicken from the oven and flip the chicken once again so the meaty side is on top. Brush/baste the remaining marinade over the chicken pieces. Place back in the oven and broil for 4-5 minutes, until lightly charred (timing will depend on your oven). If not charred within 6 minutes (mine is usually not), move your oven rack on the top shelf so it’s close to the heat source. Continue to broil for another 1-2 minutes. Remove from the oven and allow to rest for 5 minutes. (See Post for Smoking with the Charcoal Method) Garnish with cilantro and serve with lime/lemon, thinly sliced red onion, and Mint Raita or Imli ki (Tamarind) Chutney.getsaucepan.com/r/3bfae7ce-2099-4731-9a08-1d1d0932ad5b · Original: https://www.teaforturmeric.com/tandoori-chicken/
