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Tandoori Chicken is a dish that originated from Mughlai cuisine is a most sorted starter or appetizer. Due to its popularity globally, most restaurants carry this on their menu. Same restaurant quality tandoori chicken can be made at home using an oven or on stove top.
How to Bake Chicken Leg Quarters
Making tandoori chicken in an oven or over direct fire using an tandoor or grill yields the best results. This recipe is for stove top version which also yields a decent tandoori chicken which is not only moist and juicy but also tasty. You may either use a whole chicken leg or use thigh drumstick pieces interchangeably. Chicken pieces vary in size, be sure to cook whichever cut you use long enough to reach a safe internal temperature of 175°F.
Pre-heat oven to 400F temperature. Bake chicken uncovered for 45 minutes turning once. Broil for few minutes to brown the top & to give a smoky flavor!
If using an outdoor fire grill, cook chicken leg quarters for a total of 40 to 45 minutes over medium flame. Cover and cook for first 30 minutes and then grill without covering over direct fire. Keeping turning often and keep basting with oil to keep it moist.
RECIPE VIDEO IN TAMIL
Indian Grilled Chicken Recipe | Grilled Tandoori Chicken
Ingredients
- 5 each Chicken Leg Quarters
- 2 tbsp Oil
- 1/4 cup Plain Yogurt
- 1 tbsp Lemon juice
- 1/2 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red Chili powder hot variety, for heat
- 1 tsp Kashmiri Chili powder mild, for color
- 1 tbsp Black pepper powder coarse
- 1 tbsp Ginger Garlic Paste
- 1 tsp Tandoori Masala / Chicken Masala Powder optional
- 1 tsp Garam Masala powder
- 2 tsp Salt kosher crystal salt
- 1 tsp Butter
- 2 tsp Oil for brushing
Instructions
- Wash and clean chicken leg quarters. Pat dry and set aside.
- Add oil which helps to yield a crisp outer texture when pan seared.
- Yogurt acts as a tenderizer and also helps to keep the meat moist and juicy while cooking.
- Add lemon juice, turmeric powder, red chili powder, coriander powder, Kashmiri chili powder, ginger garlic paste, black pepper powder, tandoori masala, garam masala powder and salt.
- Mix well to coat the chicken evenly.
- Cover and refrigerate for few hours, preferably overnight to soak up more flavor and to keep the meat juicy and moist.
- Heat a grill pan over high heat and place the marinated chicken legs leaving enough room between them.
- Cook and sear for 10 minutes over high flame. Then cover and cook for 20 minutes over medium flame.
- As it cooks it will start to collect steam on the lid, use all the water droplets to deglaze the pan.
- Flip the chicken to cook the other side. Brush some oil on top or use the juice from the chicken to baste.
- Again cover and cook for another 30 minutes.
- At this stage, the chicken will be 95% cooked. Flip again and pan sear for few minutes or until the masala browns.
- Brush with some butter to add more flavor and turn off once all moisture is absorbed. For smoky flavor - place chicken legs on a chapati wire roaster or roti jari and flame over direct flame on stove top or place a small piece of hot charcoal in a cup and place it in the pan along with the chicken. Cover it for few minutes which will flavor the chicken legs with smoky aroma.
- Serve as a starter or as a side for any meal!
Instructions
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Wash and clean chicken leg quarters. Pat dry and then marinate with oil, yogurt, lemon juice, turmeric powder, red chili powder, coriander powder, Kashmiri chili powder, ginger garlic paste, black pepper powder, tandoori masala, garam masala powder and salt.
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Mix well to coat the chicken evenly.
-
Cover and refrigerate for few hours, preferably overnight to soak up more flavor and to keep the meat juicy and moist.
-
Heat a grill pan over high heat and place the marinated chicken legs leaving enough room between them.
-
Cook and sear for 10 minutes over high flame. Then cover and cook for 20 minutes over medium flame.
-
As it cooks it will start to collect steam on the lid, use all the water droplets to deglaze the pan.
-
Flip the chicken to cook the other side. Brush some oil on top or use the juice from the chicken to baste.
-
Again cover and cook for another 30 minutes.
-
At this stage, the chicken will be 95% cooked. Flip again and pan sear for few minutes or until the masala browns.
-
Brush with some butter to add more flavor and turn off once all moisture is absorbed.
- For smoky flavor – place chicken legs on a chapati wire roaster or roti jari and flame over direct flame on stove top or place a small piece of hot charcoal in a cup and place it in the pan along with the chicken. Cover it for few minutes which will flavor the chicken legs with smoky aroma.
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Serve as a starter or as a side for any meal!
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