Oven Tandoori Chicken

Deeply seasoned yoghurt-marinated chicken with charred edges, adapted safely for a home oven.

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A clay tandoor reaches temperatures a home oven cannot, but a very hot tray followed by a short grill finish produces juicy chicken and the characteristic lightly charred edges.

Ingredients

• 4 whole Chicken legs (skin removed; each leg cut into thigh and drumstick)
• 2 tbsp Lemon juice
• 1.5 tsp Fine salt (divided)
• 2 tsp Kashmiri chilli powder (divided)
• 180 g Thick plain yoghurt
• 2 tbsp Ginger-garlic paste
• 1 tsp Ground cumin
• 1.5 tsp Ground coriander
• 1 tsp Garam masala
• 0.25 tsp Ground turmeric
• 1 tsp Kasuri methi (crushed)
• 2 tbsp Neutral oil (plus a little for the rack)
• 0.5 tsp Chaat masala (optional, to finish)
• 4 Lemon wedges (to serve)

Step-by-step method

1. Pat the chicken dry. With a sharp knife, cut 2 or 3 deep slashes into the thickest part of each piece, stopping before the bone. This lets the marinade reach the centre and helps the pieces cook evenly.
2. Rub the chicken with lemon juice, 1/2 teaspoon salt and 1 teaspoon chilli powder, working the mixture into the cuts. Leave for 10 minutes while you prepare the second marinade.
3. In a large non-reactive bowl, mix the yoghurt, ginger-garlic paste, cumin, coriander, garam masala, turmeric, fenugreek, remaining chilli powder, remaining salt and oil. Add the chicken and massage the marinade into every slash.
4. Cover and refrigerate for at least 4 hours and no more than 24 hours. Never leave marinating chicken at room temperature. Remove it from the refrigerator 20 minutes before cooking while the oven heats.
5. Heat the oven to 230°C conventional or 210°C fan. Line a sturdy tray with foil, place a lightly oiled metal rack over it, and arrange the chicken with space between pieces. Discard all marinade left in the bowl.
6. Roast for 20 minutes, turn each piece with clean tongs, and roast for another 8 to 12 minutes. Check the thickest part without touching bone: it must reach at least 75°C and the juices should run clear.
7. Switch the oven to its grill or broiler setting. Move the tray close to the heat and grill for 2 to 4 minutes, watching continuously, until a few edges char. Do not walk away because the marinade can darken quickly.
8. Rest the chicken for 5 minutes so the juices settle. Sprinkle with optional chaat masala and serve with lemon wedges, onion rings and mint chutney.