Ingredients
- 1 ½ pounds chicken legs and thighs
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
Directions
- In a large bowl, combine the yogurt, tandoori masala, cumin, coriander, garlic powder, cayenne pepper, paprika, salt, and lemon juice. Mix until all the ingredients are well combined.
- Add the chicken to the bowl and coat the pieces evenly with the marinade. Cover the bowl and place in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease with the olive oil.
- Remove the chicken from the marinade and place on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Serve with naan, rice, or vegetables.
Interesting Facts
- Tandoori chicken is an Indian dish, but it is also popular in other countries. It is particularly popular in Pakistan and in the United States.
- Tandoori chicken is usually served with naan, a type of flatbread.
- Tandoori chicken is often served with a variety of sauces, such as mint chutney or raita.
