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Tandoori Chicken — AI-generated food illustration

Tandoori Chicken

Bone-in chicken is coated in spiced yogurt and roasted at high heat for browned edges. No artificial colouring is needed for this home-oven version.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting / soaking / chilling 4 hours
Total Time 5 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 kg chicken leg quarters skin removed
  • 150 g thick yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger garlic paste
  • 2 tsp Kashmiri chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 1 tsp garam masala
  • 1.25 tsp salt
  • 2 tbsp oil

Method
 

  1. Prepare chicken
    Make 2–3 shallow slashes in each leg quarter. Pat dry.
  2. Marinate
    Mix all remaining ingredients. Rub thoroughly over chicken and into slashes. Refrigerate 4 hours.
  3. Roast
    Heat oven to 220°C conventional. Set chicken on an oiled rack above a lined roasting tray. Roast 40–45 minutes, turning halfway.
  4. Check and rest
    Check the thickest part away from bone reaches 74°C. Grill briefly for colour if needed, then rest 5 minutes.

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.