Soupdog
SIGN IN

Tandoori Chicken

8 hr 37 min · 12 min active · makes ~1.85 kg · Medium

Tandoori chicken with garam masala spice and paprika char, served with fresh coriander and red onion for four people.

See more →
Ingredients
0/18 gathered · 4 servings
1,200g
2piece
2tsp
6clove
30g
200g
2tsp
1tsp
1tsp
1tsp
1tsp
0.5tsp
1pinch
0.5tsp
2tbsp
30g
1piece
15g
Tools
18 items
Serveware
1 item
Procedure
47 steps
1 of 47

Set the oven to its highest temperature, at least 240 °C, and allow it to heat fully.

240°C
⏱ 10 min
2 of 47

Lay the chicken leg quarters on the chopping board.

Chicken leg quarter · 1,200 g
⏱ 10s
ResultChicken leg quarter
3 of 47

Cut two or three deep slashes through the skin and flesh of each leg quarter, right down to the bone, so the marinade can penetrate.

Chicken leg quarter · step 2
⏱ 1 min
ResultSlashed chicken leg quarters
4 of 47

Transfer the slashed chicken pieces into the large bowl.

Slashed chicken leg quarters · step 3
⏱ 10s
ResultSlashed chicken leg quarters
5 of 47

Squeeze the lemon firmly over the citrus juicer to extract all its juice into the small bowl.

Lemon · 1 piece
⏱ 20s
ResultLemon juiceused in step 7
6 of 47

Sprinkle the salt over the chicken in the bowl.

Salt · 1 tsp
⏱ 10s
ResultSlashed chicken leg quarters and salt
7 of 47

Pour the lemon juice over the chicken and salt.

Lemon juice · step 5
⏱ 5s
ResultLemon juice and slashed chicken leg quarters and salt
8 of 47

Use your hands to rub the salt and lemon juice all over the chicken and deep into the slashes.

⏱ 1 min
ResultSalt-and-lemon rubbed chicken
9 of 47

Press each garlic clove flat with the side of the knife to loosen the skin, then peel and discard the skins.

Garlic · 6 clove
⏱ 30s
ResultPeeled garlic clovesused in step 13
10 of 47

Scrape the skin off the ginger with the edge of the peeler.

Ginger · 30 g
⏱ 20s
ResultPeeled ginger
11 of 47

Roughly chop the peeled ginger into small chunks so the blender can grip them easily.

Peeled ginger · step 10
⏱ 20s
ResultRoughly chopped ginger
12 of 47

Scrape the chopped ginger into the small bowl.

Roughly chopped ginger · step 11
⏱ 5s
ResultRoughly chopped ginger
13 of 47

Sweep the peeled garlic cloves into the small bowl with the ginger.

Peeled garlic cloves · step 9
⏱ 5s
ResultRoughly chopped ginger and peeled garlic clovesused in step 25
14 of 47

Spoon the yogurt into the medium bowl.

Plain whole-milk yogurt · 200 g
⏱ 10s
ResultPlain whole-milk yogurt
15 of 47

Add the sweet paprika to the yogurt.

Sweet paprika · 2 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika
16 of 47

Add the cayenne pepper to the bowl.

Cayenne pepper · 1 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika and cayenne pepper
17 of 47

Add the ground cumin to the bowl.

Ground cumin · 1 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
18 of 47

Add the ground coriander to the bowl.

Ground coriander · 1 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
19 of 47

Add the garam masala to the bowl.

Garam masala · 1 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
20 of 47

Add the ground turmeric to the bowl.

Ground turmeric · 0.5 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
21 of 47

Add a pinch of red food colouring to the bowl to deepen the colour of the marinade.

Red food colouring · 1 pinch
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
22 of 47

Add the ground black pepper to the bowl.

Ground black pepper · 0.5 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
23 of 47

Add the remaining salt to the bowl.

Salt · 1 tsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
24 of 47

Pour the neutral oil into the bowl.

Neutral oil · 2 tbsp
⏱ 5s
ResultPlain whole-milk yogurt and sweet paprika mixture
25 of 47

Tip the chopped ginger and peeled garlic cloves into the medium bowl with the yogurt and spices.

Roughly chopped ginger and peeled garlic cloves · step 13
⏱ 5s
ResultRoughly chopped ginger and peeled garlic clove mixture
26 of 47

Blend everything in the bowl with the immersion blender until you have a completely smooth, vivid red marinade with no visible pieces of garlic or ginger.

⏱ 30s
ResultTandoori marinade
27 of 47

Pour the tandoori marinade over the chicken in the large bowl.

Tandoori marinade · step 26
⏱ 5s
ResultTandoori marinade and salt-and-lemon rubbed chicken
28 of 47

Use your hands to work the marinade thoroughly into every surface of the chicken and deep into each slash, coating the pieces completely.

⏱ 1 min 30s
ResultMarinated chicken
29 of 47

Stretch a sheet of cling film tightly over the bowl.

⏱ 10s
30 of 47

Place the covered bowl in the refrigerator.

⏱ 10s
ResultMarinated chicken
31 of 47

Leave the chicken to marinate in the refrigerator for at least 8 hours, or overnight, so the spices penetrate to the bone.

⏱ 8 hr
ResultOvernight marinated chicken
32 of 47

Take the bowl out of the refrigerator.

⏱ 5s
ResultOvernight marinated chickenused in step 35
33 of 47

Peel the cling film off the bowl and discard it.

⏱ 5s
34 of 47

Line a large baking tray with baking paper.

⏱ 15s
35 of 47

Lift the marinated chicken pieces out of the bowl and arrange them on the lined baking tray in a single layer, skin side up.

Overnight marinated chicken · step 32
⏱ 20s
ResultOvernight marinated chicken
36 of 47

Slide the tray into the oven.

⏱ 10s
ResultOvernight marinated chicken
37 of 47

Roast the chicken for 25 minutes, until the marinade is charred at the edges and the juices run clear when you pierce the thickest part of the thigh. Check the thickest piece reads 74 °C on a thermometer.

240°C
⏱ 25 min
ResultRoasted tandoori chicken
38 of 47

Pull the tray out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s
ResultRoasted tandoori chicken
39 of 47

Drop the butter into the small saucepan.

Butter · 30 g
⏱ 5s
ResultButter
40 of 47

Set the saucepan over a low heat and swirl it gently until the butter is completely liquid.

⏱ 1 min
ResultMelted butter
41 of 47

Brush the melted butter generously over each piece of chicken, making sure to get into the slashes.

Melted butter · step 40
⏱ 20s
ResultButter-basted tandoori chickenused in step 45
42 of 47

Peel the red onion and discard the papery skin.

Red onion · 1 piece
⏱ 20s
ResultPeeled red onion
43 of 47

Cut the peeled red onion as finely and evenly as you can into thin half-moon strips.

Peeled red onion · step 42
⏱ 30s
ResultFinely sliced onionused in step 46
44 of 47

Cut the remaining lemon in half through its equator.

Lemon · 1 piece
⏱ 10s
ResultHalved lemonused in step 47
45 of 47

Lift the basted chicken pieces onto a large serving platter.

Butter-basted tandoori chicken · step 41
⏱ 20s
ResultButter-basted tandoori chicken
46 of 47

Scatter the sliced red onion rings over and around the chicken.

Finely sliced onion · step 43
⏱ 10s
ResultFinely sliced onion and butter-basted tandoori chicken
47 of 47

Tuck the 2 lemon halves alongside the chicken on the platter for squeezing at the table.

Halved lemon · step 44
⏱ 5s
ResultFinely sliced onion and butter-basted tandoori chicken and halved lemon
Total Time8 hr 37 min
Serving
  1. Tear the fresh coriander roughly and scatter it over the platter.
Nutrition
per serving
Estimated · pre-cooking · 95% ingredients covered
NutrientPer serving
854kcal
59g
62g
18g
15g
5g
3g
1,220mg
Ingredients0/18
Tools0/17
Recipe

Tandoori Chicken

Tandoori chicken with garam masala spice and paprika char, served with fresh coriander and red onion for four people.

What you’ll doYou will slash the chicken deeply, salt and lemon it, then blend a yogurt marinade with ginger, garlic and warm spices. Coat the chicken thoroughly, refrigerate for at least eight hours, then roast at high heat until the marinade chars and the juices run clear. Finish with melted butter, fresh coriander, sliced red onion and lemon.

Serves4
Total8 hr 37 min
LevelMedium

Ingredients

  • Chicken leg quarter1,200 g
  • Lemon2 piece
  • Salt2 tsp
  • Garlic6 clove
  • Ginger30 g
  • Plain whole-milk yogurt200 g
  • Sweet paprika2 tsp
  • Cayenne pepper1 tsp
  • Ground cumin1 tsp
  • Ground coriander1 tsp
  • Garam masala1 tsp
  • Ground turmeric0.5 tsp
  • Red food colouring1 pinch
  • Ground black pepper0.5 tsp
  • Neutral oil2 tbsp
  • Butter30 g
  • Red onion1 piece
  • Coriander leaves15 g

Tools

Large serving platterSmall bowlOvenSmall saucepanPastry brushChef's knifeMedium bowlLarge bowlCling filmImmersion blenderCitrus juicerBaking trayRefrigeratorBaking paperPeelerOven gloveChopping boardThermometer

Method

1
Set the oven to its highest temperature, at least 240 °C, and allow it to heat fully.
240°C10 minOven
2
Lay the chicken leg quarters on the chopping board.
10sChopping boardChicken leg quarter · 1,200 g
3
Cut two or three deep slashes through the skin and flesh of each leg quarter, right down to the bone, so the marinade can penetrate.
1 minChopping board, Chefs knifeChicken leg quarter · step 2
4
Transfer the slashed chicken pieces into the large bowl.
10sLarge bowlSlashed chicken leg quarters · step 3
5
Squeeze the lemon firmly over the citrus juicer to extract all its juice into the small bowl.
Result · Lemon juice · used in step 7
20sSmall bowl, Citrus juicerLemon · 1 piece
6
Sprinkle the salt over the chicken in the bowl.
10sLarge bowlSalt · 1 tsp
7
Pour the lemon juice over the chicken and salt.
5sLarge bowlLemon juice · step 5
8
Use your hands to rub the salt and lemon juice all over the chicken and deep into the slashes.
1 minLarge bowl
9
Press each garlic clove flat with the side of the knife to loosen the skin, then peel and discard the skins.
Result · Peeled garlic cloves · used in step 13
30sChopping board, Chefs knifeGarlic · 6 clove
10
Scrape the skin off the ginger with the edge of the peeler.
20sChopping board, PeelerGinger · 30 g
11
Roughly chop the peeled ginger into small chunks so the blender can grip them easily.
20sChopping board, Chefs knifePeeled ginger · step 10
12
Scrape the chopped ginger into the small bowl.
5sSmall bowlRoughly chopped ginger · step 11
13
Sweep the peeled garlic cloves into the small bowl with the ginger.
Result · Roughly chopped ginger and peeled garlic cloves · used in step 25
5sSmall bowlPeeled garlic cloves · step 9
14
Spoon the yogurt into the medium bowl.
10sMedium bowlPlain whole-milk yogurt · 200 g
15
Add the sweet paprika to the yogurt.
5sMedium bowlSweet paprika · 2 tsp
16
Add the cayenne pepper to the bowl.
5sMedium bowlCayenne pepper · 1 tsp
17
Add the ground cumin to the bowl.
5sMedium bowlGround cumin · 1 tsp
18
Add the ground coriander to the bowl.
5sMedium bowlGround coriander · 1 tsp
19
Add the garam masala to the bowl.
5sMedium bowlGaram masala · 1 tsp
20
Add the ground turmeric to the bowl.
5sMedium bowlGround turmeric · 0.5 tsp
21
Add a pinch of red food colouring to the bowl to deepen the colour of the marinade.
5sMedium bowlRed food colouring · 1 pinch
22
Add the ground black pepper to the bowl.
5sMedium bowlGround black pepper · 0.5 tsp
23
Add the remaining salt to the bowl.
5sMedium bowlSalt · 1 tsp
24
Pour the neutral oil into the bowl.
5sMedium bowlNeutral oil · 2 tbsp
25
Tip the chopped ginger and peeled garlic cloves into the medium bowl with the yogurt and spices.
5sMedium bowlRoughly chopped ginger and peeled garlic cloves · step 13
26
Blend everything in the bowl with the immersion blender until you have a completely smooth, vivid red marinade with no visible pieces of garlic or ginger.
30sMedium bowl, Immersion blender
27
Pour the tandoori marinade over the chicken in the large bowl.
5sLarge bowlTandoori marinade · step 26
28
Use your hands to work the marinade thoroughly into every surface of the chicken and deep into each slash, coating the pieces completely.
1 min 30sLarge bowl
29
Stretch a sheet of cling film tightly over the bowl.
10sLarge bowl, Cling film
30
Place the covered bowl in the refrigerator.
10sLarge bowl, Refrigerator
31
Leave the chicken to marinate in the refrigerator for at least 8 hours, or overnight, so the spices penetrate to the bone.
8 hrLarge bowl
32
Take the bowl out of the refrigerator.
Result · Overnight marinated chicken · used in step 35
5sLarge bowl, Refrigerator
33
Peel the cling film off the bowl and discard it.
5sLarge bowl, Cling film
34
Line a large baking tray with baking paper.
15sBaking tray, Baking paper
35
Lift the marinated chicken pieces out of the bowl and arrange them on the lined baking tray in a single layer, skin side up.
20sBaking trayOvernight marinated chicken · step 32
36
Slide the tray into the oven.
10sBaking tray, Oven, Oven glove
37
Roast the chicken for 25 minutes, until the marinade is charred at the edges and the juices run clear when you pierce the thickest part of the thigh. Check the thickest piece reads 74 °C on a thermometer.
240°C25 minBaking tray, Oven, Thermometer
38
Pull the tray out of the oven using oven gloves and set it on a heatproof surface.
10sBaking tray, Oven, Oven glove
39
Drop the butter into the small saucepan.
5sSmall saucepanButter · 30 g
40
Set the saucepan over a low heat and swirl it gently until the butter is completely liquid.
1 minSmall saucepan
41
Brush the melted butter generously over each piece of chicken, making sure to get into the slashes.
Result · Butter-basted tandoori chicken · used in step 45
20sBaking tray, Pastry brushMelted butter · step 40
42
Peel the red onion and discard the papery skin.
20sChopping board, Chefs knifeRed onion · 1 piece
43
Cut the peeled red onion as finely and evenly as you can into thin half-moon strips.
Result · Finely sliced onion · used in step 46
30sChopping board, Chefs knifePeeled red onion · step 42
44
Cut the remaining lemon in half through its equator.
Result · Halved lemon · used in step 47
10sChopping board, Chefs knifeLemon · 1 piece
45
Lift the basted chicken pieces onto a large serving platter.
20sLarge serving platterButter-basted tandoori chicken · step 41
46
Scatter the sliced red onion rings over and around the chicken.
10sLarge serving platterFinely sliced onion · step 43
47
Tuck the 2 lemon halves alongside the chicken on the platter for squeezing at the table.
5sLarge serving platterHalved lemon · step 44
48
Tear the fresh coriander roughly and scatter it over the platter.
Result · Tandoori Chicken
10sLarge serving platterCoriander leaves · 15 g
Printed 7 October 2026