Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Tandoori chicken served with naan bread and salad
Spicy tandoori chicken with fresh salad and naan bread

Tandoori chicken

Author: Flavelo
Recipes Main Courses
Tandoori chicken gets its name from the 'tandoor', the traditional cylindrical clay oven where meat is roasted at extremely high temperatures. At home we try to imitate this effect with the highest setting of the oven. Yoghurt not only flavours, but the enzymes and acids in it tenderise the muscle fibres to buttery softness.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Sharp knife for scoring
  • Baking parchment

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean the chicken legs, and score them (cut deep grooves into the meat to the bone) in 2-3 places.

Tip: Through the cuts the marinade reaches the deepest part of the meat, and the leg cooks faster.
2 ✓

Mix the yoghurt, spices, ginger, garlic, lemon juice and salt in a bowl.

Tip: The acidity and calcium content of the yoghurt activates the meat's own enzymes, which tenderises the muscle fibres (enzymatic tenderising).
3 ✓

Coat the chicken in the marinade, rubbing thoroughly into the cuts too. Leave to rest in the fridge (min. 2 hours).

Tip: Cold slows down bacterial growth, but the chemistry of the marinade works.
4 ✓

Preheat the oven to 220°C (or 200°C fan). Line a baking tray with baking parchment.

Tip: High temperature is needed for the characteristic browning.
5 ✓

Place the legs on the tray, drizzle with a little oil. Roast for approx. 35-40 minutes, turning halfway.

Tip: The chicken is ready when its internal temperature reaches 75°C, and the juices run clear.
6 ✓

If you have a grill function, switch it on for the last 2-3 minutes to char the edges.

Tip: This gives the authentic, slightly smoky taste.

Recipe FAQ

Why isn't it red like in the restaurant?
Restaurants often use food colouring. The natural colour comes from Kashmiri chilli and paprika.
How long should I marinate it?
Minimum 2 hours, but best overnight. Acids need time to tenderise the meat.

Ingredients

  • 4 pcs Whole chicken legs (with or without skin)
  • 200 ml Thick natural yoghurt (Greek yoghurt)
  • 2 tbsp Tandoori masala spice mix
  • 3 cloves Garlic (crushed)
  • 1 tsp Fresh ginger (grated)
  • 2 tbsp Lemon juice
  • 1 tsp Salt
  • 2 tbsp Sunflower oil or melted butter