Tandoori Chicken

Vibrant red poultry that pulls away from the bone with ease. The skin is charred by the high heat, releasing smoky notes and toasted spices.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 541
• Protein: 36 g
• Carbs: 10 g
• Fat: 44 g

Ingredients

• 4 piece Chicken leg ( slashed )
• 150 g yogurt Indian ( plain )
• 2 tbsp Lime juice ( squeezed )
• 3 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 2 tbsp Sweet paprika
• 1 tsp Cumin ground
• 1 tsp Turmeric powder
• 1 pinch Hot pepper en poudre
• 1 tsp Gray sea salt
• 30 g ghee ( melted )
• 1 pinch Coriander optional ( chopped for garnish )
• 2 tbsp Tandoori Masala spice mix

Instructions

1. Poultry preparation

   Make three deep incisions on each chicken thigh with a sharp knife down to the bone. These slits will allow the marinade to penetrate deeply to tenderize the fibers.

2. Making the marinade

   In a mixing bowl, whisk the yogurt with the lime juice, minced garlic, ginger, tandoori masala mix, and all the dry spices. The paste should be thick, smooth, and colorful.

3. Resting and marinating

   Massage each piece of chicken with the preparation to ensure the marinade enters the slits. Cover with plastic wrap and let rest in the refrigerator for at least 4 hours.

4. Intense cooking

   Preheat the oven to maximum. Place the chicken on a tray, brush with melted ghee, and bake. The skin should blister and show small charred areas.

Chef's tips

• For an intense red color without dye, use high-quality paprika.
• The secret lies in the thermal shock: the oven must be scorching hot from the start to sear the meat without drying it out.

Storage

Keeps for 48 hours in the fridge in an airtight container. Reheat in a medium oven (150°C/300°F) to preserve the juiciness of the meat.