EASY OVEN BAKED TANDOORI CHICKEN EASY OVEN BAKED TANDOORI CHICKEN

EASY OVEN BAKED TANDOORI CHICKEN

EASY TANDOORI CHICKEN RECIPE

Tandoori always looks so lovely. That colour that it has is so eye catching. I did my recipe research only to discover that to get that red-is or orange-is colour one has to use colouring. Now I only discovered this while I was about to cook the Tandoori. I went into weird creative mind space and thought what's a natural food colouring that ruins all my clothes...Answer BEETROOT.. I had some in the fridges I thought why not what's the worst that could happen. It worked alright lol. I can't explain or described the taste to you. It's 1 of those things you have to try and decide for yourself. However, you can just skip the drama & stick with the spices


Prep 5 minutes
Total 2 hours 42 minutes
Serves
US | Metric
Ingredients
  • 3 Chicken Legs
  • 3 tbsps of Natural yoghurt
  • 2 Cloves of Garlic, minced
  • 1 Green Chilli, minced
  • 1 tsp beetroot juice (Sub with red food colouring or leave out)
  • ½ Lime juice
  • ½ tsp Turmeric
  • 2 tsps Paprika
  • 1 tsp Chilli Powder
  • ½ Cayenne Pepper
  • ½ tsp Garam Masala
  • Salt & pepper to taste
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In a large bowl, add yoghurt, lime juice, turmeric, cayenne, paprika, chilli powder, garlic, chilli, garam masala, season with salt & pepper and whisk until smooth. 


Marinade should look somewhere between oranges-fish & red-is.


Cut 3 deep  slashes on the legs


Add the chicken to the bowl and mix until the chicken is fully coated in the marinade. Cover bowl with cling film & let the chicken marinate in the fridge between 30minutes to 2 hours. 


After the 2hrs, take the chicken out and let it cool to room temperature for a few minutes.


Pre-heat oven to 180 degrees, add a wire rack to your oven tray then place chicken legs on the wire rack. Bake 20 minutes on 1 side, flip and bake 20 minutes on the other side.


Increase the heat and cook until skin is crispy could be about 2 minutes. 

 

Let it rest for a few minutes


EASY OVEN BAKED TANDOORI CHICKEN EASY OVEN BAKED TANDOORI CHICKEN

EASY OVEN BAKED TANDOORI CHICKEN

EASY TANDOORI CHICKEN RECIPE

Tandoori always looks so lovely. That colour that it has is so eye catching. I did my recipe research only to discover that to get that red-is or orange-is colour one has to use colouring. Now I only discovered this while I was about to cook the Tandoori. I went into weird creative mind space and thought what's a natural food colouring that ruins all my clothes...Answer BEETROOT.. I had some in the fridges I thought why not what's the worst that could happen. It worked alright lol. I can't explain or described the taste to you. It's 1 of those things you have to try and decide for yourself. However, you can just skip the drama & stick with the spices


favorite
print
like

Prep 5 minutes
Total 2 hours 42 minutes
Serves
US | Metric
Ingredients
  • 3 Chicken Legs
  • 3 tbsps of Natural yoghurt
  • 2 Cloves of Garlic, minced
  • 1 Green Chilli, minced
  • 1 tsp beetroot juice (Sub with red food colouring or leave out)
  • ½ Lime juice
  • ½ tsp Turmeric
  • 2 tsps Paprika
  • 1 tsp Chilli Powder
  • ½ Cayenne Pepper
  • ½ tsp Garam Masala
  • Salt & pepper to taste

In a large bowl, add yoghurt, lime juice, turmeric, cayenne, paprika, chilli powder, garlic, chilli, garam masala, season with salt & pepper and whisk until smooth. 


Marinade should look somewhere between oranges-fish & red-is.


Cut 3 deep  slashes on the legs


Add the chicken to the bowl and mix until the chicken is fully coated in the marinade. Cover bowl with cling film & let the chicken marinate in the fridge between 30minutes to 2 hours. 


After the 2hrs, take the chicken out and let it cool to room temperature for a few minutes.


Pre-heat oven to 180 degrees, add a wire rack to your oven tray then place chicken legs on the wire rack. Bake 20 minutes on 1 side, flip and bake 20 minutes on the other side.


Increase the heat and cook until skin is crispy could be about 2 minutes. 

 

Let it rest for a few minutes