Tandoori Chicken | Poulet Tandoori | Homemade Tandoori Spice | No Food Colouring

This Baked Tandoori Chicken features delicious Indian flavours you can enjoy at home. Made from scratch, baked in the oven and perfect for a weeknight meal!
👇👇👇 RECIPE BELOW 👇👇👇👇

Serves 5

Ingredients:
5 Chicken Legs (Note 1)
2 TBSP Coriander Seeds
1 TBSP Cumin Seeds
1/2 TBSP Black Peppercorn
2 Inches Cinnamon Stick
5 Cardamom
6 Cloves
2 TSP Fenugreek Leaves (Kasturi Methi) (Note 2)
4 TBSP Kashmiri Chilli Powder or Smoked Sweet Paprika (Note 3)
1/2 TSP Cayenne Pepper
2 TSP Garlic Powder
2 TSP Ginger Powder
1 1/2 TSP Lime Juice
1 TBSP Ginger Paste
1 TBSP Garlic Paste
4 TBSP Plain Yogurt (Note 4)
1/2 TSP Turmeric Powder
2 TSP Salt
3 TBSP Oil

Note:

1. Wash and dry the chicken with kitchen paper towel. If have moisture the spice won’t stick to the chicken.
2. You can use fenugreek seeds if you don’t have fenugreek leaves. Another option is dry herbes like herbes de Provence.
3. If you don’t have Kashmiri chilli Powder, you can use Smoked Sweet Paprika.
4. Use yogurt which has less moisture, like greek yogurt.
5. If you want to get the same colour as in the restaurant, then add 1/4 TSP of red food colouring.

Tips

How do you keep tandoori chicken moist?
Make sure to coat the chicken with butter/ ghee or oil while it is cooking as it help keep the chicken moist. Also ensure that you don not overcook the chicken as it may dry out.

Why broil the chicken?
broiling uses high, direct heat to cook food quickly and give it a tasty, browned crust over the chicken .


Song: Markvard - Dreams
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Video Link:    • Markvard - Dreams (Vlog No Copyright Music)  

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