Homemade “Too Good” Tandoori Chicken

Posted By ,June 13, 2018

Nine times out of ten, if you’ve been to or eaten at an Indian cuisine restaurant, you have seen Tandoori chicken. Tandoori chicken is a popular dish from the Indian subcontinent and has become sought-after in other parts of the world.

First appearing in the United States around 1960, it was popularized in post-independent India by Moti Mahal, Daryaganj in Delhi long before. Its reported that it was first served to the first Prime Minister of India, Jawaharlal Nehru. There, tandoori chicken became a standard offering at official banquets.

But no matter where and when it came to be, it’s delicious! So here’s the recipe to bring this red-skinned, mouth-watering chicken home:

1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon garam masala
1 teaspoon cayenne pepper

2 tablespoons cumin
1 tablespoon coriander
1 tablespoon cardamom
1 tablespoon ground black pepper
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg

2 pounds chicken legs, no skin (8 legs or thighs)
2 cups greek yogurt
1 batch of tandoori spice mix (see above for recipe)
1 tablespoon garam masala spice mix (see above for recipe)
1 lemon, juiced

Cut very shallow little lines into the de-skinned chicken legs and add them to a large bowl or a zipper bag.
Add the rest of the ingredients to the chicken and mix well. Try using a ziplock bag and just…