Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Tandoori Chicken
Print RecipeInstructions
- Prepare chicken
Make 2–3 shallow slashes in each leg quarter. Pat dry. - Marinate
Mix all remaining ingredients. Rub thoroughly over chicken and into slashes. Refrigerate 4 hours. - Roast
Heat oven to 220°C conventional. Set chicken on an oiled rack above a lined roasting tray. Roast 40–45 minutes, turning halfway. - Check and rest
Check the thickest part away from bone reaches 74°C. Grill briefly for colour if needed, then rest 5 minutes.
Expert Tips & Notes
A rack keeps the chicken from sitting in released liquid. Cooking time depends on the size of each piece; use temperature as the final check.
Frequently Asked Questions
Do I need red food colouring?
No. Kashmiri chilli gives a natural warm colour.
Can I use smaller pieces?
Yes, start checking earlier so they do not dry out.
Food images are AI-generated illustrations.
