CHICKEN TANDOORI | NON VEG RECIPE | RESTAURANT STYLE RECIPE | OVEN BAKED TANDOORI | ROASTED CHICKEN



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CHICKEN TANDOORI | NON VEG RECIPE | RESTAURANT STYLE RECIPE | OVEN BAKED TANDOORI | ROASTED CHICKEN

INGREDIENTS
Chicken leg pieces: 10
Turmeric: 2-3 tsp
Red chili powder: 2-3 tbsp (adjust according to your taste)
Coriander powder: 2 tsp
Ginger garlic paste: 2 tbsp
Garam masala: 2 tsp
Tandoori masala: 1-2 tbsp
Yogurt: 1/3 cup
Lemon juice: 1
Pepper powder: 1tsp
Salt to taste

PROCEDURE
Firstly, wash the leg pieces very well with some turmeric and salt.
In a mixing bowl, add all the ingredients with chicken and combine well.
Adjust the spice and salt according to your taste.
Slit the chicken legs slightly with knife, this will help all the spices to incorporate well.
Cover and marinate the chicken for at least 2 hours or overnight in refrigerator.
Preheat oven to 450F/ 230C.
Line the baking tray with aluminum foil and spray some oil on it.
Then place the leg pieces on the tray and spray some oil on it.
At first, Bake it for about 15 mins and then remove and turn the chicken pieces carefully using thongs and bake again for 20-25 mins.
Bake for about 25-30 mins in total until it’s juicy and tender in the middle and slightly crispy on the outside.
Once done remove it carefully. Chicken Tandoori is ready to eat. Enjoy!

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THANK YOU

Music: Locally Sourced – Jason Farnham

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