Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gluten-Free
Han's Delicious Tandoori Chicken

21 INGREDIENTS • 11 STEPS • 50MINS

Han's Delicious Tandoori Chicken

Recipe
Tandoori Chicken is one of the most popular dishes from northern India. It is grilled chicken rubbed with a blended spice marinade, identifiable by its red coloring. The chicken retains its juices and is fully cooked while keeping a nice crispy bite on the outside.
Love This Recipe?
Add to plan
logo
Han's Delicious Tandoori Chicken
Save
Tandoori Chicken is one of the most popular dishes from northern India. It is grilled chicken rubbed with a blended spice marinade, identifiable by its red coloring. The chicken retains its juices and is fully cooked while keeping a nice crispy bite on the outside.
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

50MINS

Total Time

$2.13

Cost Per Serving

Ingredients

Servings
4
us / metric
Bone-In, Skin-On Chicken Leg
4
Bone-In, Skin-On Chicken Legs
Tandoori Paste
1/2 cup
Tandoori Paste
Cucumber
1
Medium Cucumber, deseeded, cubed
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Garlic Paste
1 Tbsp
Garlic Paste
Greek Yogurt
1/3 cup
Greek Yogurt
Chili Sauce
1 tsp
Chili Sauce
Garam Masala
1 pinch
Garam Masala
Lime
1
Lime, juiced
Kosher Salt
to taste
Kosher Salt
Onion
1
Medium Onion, julienned
Butter
4 oz
Butter
Garlic Paste
1/2 tsp
Garlic Paste
Fresh Ginger
1/4 tsp
Fresh Ginger, grated
Madras Curry Powder
1 tsp
Madras Curry Powder
Ground Turmeric
1 tsp
Ground Turmeric
Garam Masala
1/2 tsp
Garam Masala
Fresh Cilantro
4 Tbsp
Fresh Cilantro
Chickpeas
2 1/4 cups
Chickpeas, cooked
Water
2 Tbsp
Water
Basmati Rice
to taste
Basmati Rice, steamed

Nutrition Per Serving

VIEW ALL
Calories
688
Fat
52.8 g
Protein
27.2 g
Carbs
31.7 g
Love This Recipe?
Add to plan
logo
Han's Delicious Tandoori Chicken
Save
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Cooking Instructions

Hide images
step 1
Remove the skin from the Bone-In, Skin-On Chicken Legs (4).
step 1 Remove the skin from the Bone-In, Skin-On Chicken Legs (4).
step 2
Deeply score the chicken on both sides.
step 2 Deeply score the chicken on both sides.
step 3
Thoroughly rub the Tandoori Paste (1/2 cup) into the chicken. Place in a bowl, cover, and refrigerate overnight.
step 3 Thoroughly rub the Tandoori Paste (1/2 cup) into the chicken. Place in a bowl, cover, and refrigerate overnight.
step 4
When ready to cook, preheat broiler on low. Once the temperature is attained, place the chicken pieces on a rack with a drip pan under it.
step 5
Broil on low for 30 minutes.
step 6
Then turn the broiler to high and cook for another 15 minutes, turning once so that the chicken is crisp on both sides. You will see that the marinade will start to dry up and the chicken will start getting a crust. Remove from oven and transfer to a plate.
step 6 Then turn the broiler to high and cook for another 15 minutes, turning once so that the chicken is crisp on both sides. You will see that the marinade will start to dry up and the chicken will start getting a crust. Remove from oven and transfer to a plate.
step 7
In a bowl combine Cucumber (1), Fresh Cilantro (2 Tbsp), Garlic Paste (1 Tbsp), Greek Yogurt (1/3 cup), Chili Sauce (1 tsp), Garam Masala (1 pinch), Lime (1), and Kosher Salt (to taste) to make the cucumber salad.
step 7 In a bowl combine Cucumber (1), Fresh Cilantro (2 Tbsp), Garlic Paste (1 Tbsp), Greek Yogurt (1/3 cup), Chili Sauce (1 tsp), Garam Masala (1 pinch), Lime (1), and Kosher Salt (to taste) to make the cucumber salad.
step 8
In a pan, saute the Onion (1) in Butter (4 oz).
step 8 In a pan, saute the Onion (1) in Butter (4 oz).
step 9
Add Garlic Paste (1/2 tsp), Fresh Ginger (1/4 tsp), Madras Curry Powder (1 tsp), Ground Turmeric (1 tsp), Garam Masala (1/2 tsp), Fresh Cilantro (4 Tbsp) and sauté for 1 minute.
step 10
Add Chickpeas (2 1/4 cups), Water (2 Tbsp), and Kosher Salt (to taste), simmer for 1 minute.
step 10 Add Chickpeas (2 1/4 cups), Water (2 Tbsp), and Kosher Salt (to taste), simmer for 1 minute.
step 11
Serve the Tandoori chicken with cucumber salad, curried chickpeas and Basmati Rice (to taste).
step 11 Serve the Tandoori chicken with cucumber salad, curried chickpeas and Basmati Rice (to taste).

Tags

Gluten-Free
Lunch
Chicken
Shellfish-Free
Dinner
Indian
Rice
0 Saved
top