Flavorful Tandoori Chicken – Ready in 90 Minutes

Chicken Tandoori

(Flavorful Tandoori Chicken)

A vibrant, smoky-spiced chicken that will light up your dinner table with its aromatic flavors and tender, juicy texture. This classic Indian dish, perfected during Ramadan and beyond, pairs beautifully with fresh naan, basmati rice, or a simple cucumber salad.

Ingredients

• 6 chicken leg pieces (whole or cut into halves)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp paprika (sweet)
• 1 large onion, chopped
• 5 cloves garlic, minced
• 3 cm piece ginger, minced
• 2 green bell peppers, diced
• 1 tbsp paprika (sweet)
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp finely ground coriander
• 1 tsp cumin, ground
• 1 tsp chopped hot chili (optional)
• 1 tbsp Indian masala (masala powder)
• ½ cup fenugreek leaves, chopped
• 2 tbsp fresh lemon juice
• ½ cup plain yogurt
• ½ tsp red food coloring (optional)

Instructions

1. Wash the chicken thoroughly. Trim the skin and make shallow slits with a knife to allow the spice mixture to penetrate.
2. Season the chicken with salt, black pepper, and paprika. Place in a wide glass bowl.
3. Blend onion, garlic, ginger, green pepper, paprika, salt, black pepper, coriander, cumin, chili, masala, fenugreek, lemon juice, yogurt, and red food coloring in a blender on medium speed until smooth.
4. Marinate by spooning the sauce over the chicken, coating evenly. Cover and refrigerate for several hours, turning the pieces occasionally.
5. Preheat the oven to 425 °F (220 °C). Place a wire rack on a baking sheet and arrange the chicken pieces on the rack.
6. Bake for 30–35 minutes, turning until the chicken is cooked through and slightly charred. A small stick should exit the meat without blood.
7. Serve hot with naan, basmati rice, or a fresh salad.

Nutrition (per serving)

≈300 calories, 20 g protein, 18 g fat, 15 g carbohydrates.