Tandoori Chicken

As tender and flavorful as the classic restaurant dish, this at-home recipe has a more natural color

makes 4 servings-prep 10–15 mins, plus at least 3 hrs marinating

• cook 25–35 mins

For the tandoori marinade

1 onion, coarsely chopped

2 large garlic cloves, crushed and peeled

one 1/2in (13mm) piece fresh ginger,

peeled and coarsely chopped

3 tbsp fresh lemon juice

1tsp chili powder, to taste

1 tsp garam masala

1/4 tsp salt

pinch of ground turmeric

pinch of hot paprika

pinch of saffron threads

4 chicken legs, skin removed

vegetable oil, for the broiler rack

4 tbsp butter, melted

1 red onion, thinly sliced, to serve

lemon wedges, to serv

●

Prepare ahead The chicken can

be marinated in the refrigerator for up

to 24 hours

1.

To make the marinade, puree the onion, garlic, and ginger in a blender 

or food processor. Add the lemon juice, chili powder, garam masala, 

salt, turmeric, paprika,and saffron and process to combine.

2.

Pierce the chicken legs all over with a fork. Place them in a

nonmetallic bowl. Add the marinade and mix well. Cover with plastic wrap.

Refrigerate for at least 3 hours, occasionally turning the pieces.

3

Preheat the oven to 425°F(220°C). Line a roasting pan with

aluminum foil. Place a broiler rack over the pan and oil the rack. Remove

the chicken from the marinade, and arrange on the rack. Brush with half

of the melted butter.

4

Roast for about 25 minutes,or until the chicken is cooked

through and the juices run clear when pierced with the tip of a knife.

5

Remove the pan from the oven. Preheat the broiler. Pour

off the juices that have accumulated in the pan. Brush the chicken with

more butter. Broil the chicken, still on the rack and pan, about 8in (20cm)

from the source of heat for about 5 minutes, until the edges of the

chicken are lightly charred. Serve hot,with the onions and lemon wedges.