By The foodoodle kitchen · Published September 20, 2026
Tandoori Chicken
Yoghurt and spice marinated chicken roasted hot in a home oven; make ahead, grill on the weekend.
Serves 4 · Prep 20 min · Cook 30 min · 50 min total · Medium
Free. Your copy goes into your household's Recipe Book, where you can edit it, plan it and cook it.
Ingredients
- 4 chicken leg quarters, skin-on, bone-in, cleaned
- 150 ml plain yoghurt
- 2 tbsp tbsp
- 2 tsp tsp
- 1 tbsp tbsp
- 1 tsp tsp
- 1 tsp tsp
- 1 tsp tsp
- 1 tsp tsp
- 1 tbsp tbsp
- 0 salt, to taste
- 1 lemon, juiced (optional) (optional)
Allergies? foodoodle checks every recipe against your household's restrictions the moment you add it.
Method
- In a bowl, mix yoghurt, mustard oil, cumin, coriander, paprika, garlic powder, ginger powder, and garam masala. 5 min
- Add salt and lemon juice; mix well. 2 min
- Add chicken leg quarters to the marinade; coat thoroughly. 5 min
- Cover the bowl with plastic wrap; refrigerate for at least 2 hours or overnight. 0 min
- Preheat the oven to 220°C (425°F). 10 min
- Line a baking tray with foil and place a rack on top. 3 min
- Remove chicken from the marinade; shake off excess. 2 min
- Place chicken on the rack; bake for 25–30 minutes until cooked through. 30 min
- Serve hot with naan or rice. 0 min
