1Make gashes in the chicken meat to create more surface area for crispiness and spice penetration.
2Make gashes in the chicken meat to create more surface area for crispiness and spice penetration.
3Make gashes in the chicken meat to create more surface area for crispiness and spice penetration.
4For the easy option, mix 6 tablespoons of yogurt, the juice of one small lemon, salt, 4 tablespoons of tandoori masala, and 6 tablespoons of vegetable oil.
5For the easy option, mix 6 tablespoons of yogurt, the juice of one small lemon, salt, 4 tablespoons of tandoori masala, and 6 tablespoons of vegetable oil.
6For the easy option, mix 6 tablespoons of yogurt, the juice of one small lemon, salt, 4 tablespoons of tandoori masala, and 6 tablespoons of vegetable oil.
7For the old school option, mix 6 tablespoons of yogurt, the juice of a small lemon, 6 cloves of pureed garlic, 3 inches of pureed ginger, 1 teaspoon of chili powder, 6 tablespoons of vegetable oil, 2 teaspoons of Kashmir chili powder, 2 big heap teaspoons of garam masala, 1 teaspoon of turmeric, salt, and 1 level teaspoon of fenugreek powder.
8For the old school option, mix 6 tablespoons of yogurt, the juice of a small lemon, 6 cloves of pureed garlic, 3 inches of pureed ginger, 1 teaspoon of chili powder, 6 tablespoons of vegetable oil, 2 teaspoons of Kashmir chili powder, 2 big heap teaspoons of garam masala, 1 teaspoon of turmeric, salt, and 1 level teaspoon of fenugreek powder.
9For the old school option, mix 6 tablespoons of yogurt, the juice of a small lemon, 6 cloves of pureed garlic, 3 inches of pureed ginger, 1 teaspoon of chili powder, 6 tablespoons of vegetable oil, 2 teaspoons of Kashmir chili powder, 2 big heap teaspoons of garam masala, 1 teaspoon of turmeric, salt, and 1 level teaspoon of fenugreek powder.
10Add 6 cloves of pureed garlic and 3 inches of pureed ginger to the marinade.
11Add 6 cloves of pureed garlic and 3 inches of pureed ginger to the marinade.
12Add 6 cloves of pureed garlic and 3 inches of pureed ginger to the marinade.
13Add a little bit of oil to the marinade to keep it moist.
14Add a little bit of oil to the marinade to keep it moist.
15Add a little bit of oil to the marinade to keep it moist.
16Add garlic ginger paste to the chicken.
17Add garlic ginger paste to the chicken.
18Add garlic ginger paste to the chicken.
19Toss the chicken into the marinade.
20Toss the chicken into the marinade.
21Toss the chicken into the marinade.
22Optionally, add a drizzle of honey to the marinade.
23Optionally, add a drizzle of honey to the marinade.
24Optionally, add a drizzle of honey to the marinade.
25Marinate the chicken immediately or leave it overnight for epic flavor (at least an hour).
26Marinate the chicken immediately or leave it overnight for epic flavor (at least an hour).
27Marinate the chicken immediately or leave it overnight for epic flavor (at least an hour).
28Place the marinated chicken into an oven dish.
29Place the marinated chicken into an oven dish.
30Place the marinated chicken into an oven dish.
31Chop a courgette and add it to the remaining marinade in the oven dish.
32Chop a courgette and add it to the remaining marinade in the oven dish.
33Chop a courgette and add it to the remaining marinade in the oven dish.
34Scrape out a lemon and place it in the oven dish to roast with the chicken.
35Scrape out a lemon and place it in the oven dish to roast with the chicken.
36Scrape out a lemon and place it in the oven dish to roast with the chicken.
37Roast in the oven at 200°C for about 40 minutes, or cook on a BBQ or in an air fryer.
38Roast in the oven at 200°C for about 40 minutes, or cook on a BBQ or in an air fryer.
39Roast in the oven at 200°C for about 40 minutes, or cook on a BBQ or in an air fryer.
Ingredients
6 chicken drumsticks and thighs slashed- bone in or boneless could also be the equivalent in breast.Skin off.
6 chicken drumsticks and thighs slashed- bone in or boneless could also be the equivalent in breast.Skin off.
6 chicken drumsticks and thighs slashed- bone in or boneless could also be the equivalent in breast.Skin off.
6 cloves garlic pureed
6 cloves garlic pureed
6 cloves garlic pureed
3 inches ginger pureed
3 inches ginger pureed
3 inches ginger pureed
6 tablespoons yoghurt
6 tablespoons yoghurt
6 tablespoons yoghurt
1 juice of one small lemon
1 juice of one small lemon
1 juice of one small lemon
salt
salt
salt
4 Big tablespoons tandoori masala from an Asian grocer
4 Big tablespoons tandoori masala from an Asian grocer
4 Big tablespoons tandoori masala from an Asian grocer
6 tbsp veg oil
6 tbsp veg oil
6 tbsp veg oil
honey
honey
honey
6 chicken legs or thighs slashed- bone in or boneless could also be the equivalent in breast
6 chicken legs or thighs slashed- bone in or boneless could also be the equivalent in breast
6 chicken legs or thighs slashed- bone in or boneless could also be the equivalent in breast
1 teaspoon chilli powder
1 teaspoon chilli powder
1 teaspoon chilli powder
2 teaspoons Kashmir chilli powder
2 teaspoons Kashmir chilli powder
2 teaspoons Kashmir chilli powder
2 big heap teaspoons garam masala
2 big heap teaspoons garam masala
2 big heap teaspoons garam masala
1 teaspoon turmeric
1 teaspoon turmeric
1 teaspoon turmeric
1 Level teaspoon Fenugreek powder
1 Level teaspoon Fenugreek powder
1 Level teaspoon Fenugreek powder
1 courgette chopped
1 courgette chopped
1 courgette chopped
Equipment
oven dishovenBBQair fryer
Tips
The more surface area you create, the more crispy bits you get.
The longer you can leave the chicken to marinate, the more the flavors penetrate.
Authentic tandoori flavor comes from flame grilling, so barbecue is always best.
Adding more yogurt can create a nice sauce to eat with rice.