Tandoori Chicken

by lydia on March 25, 2012

I simply adore Indian food. Alas, it has been ages upon ages since I have enjoyed some proper Indian fare. There was the time a year and a half ago, when I made Sandor Katz recipe, from Wild Fermentation, for dosas filled with a curried fish recipe, and made some kulfi for dessert. That was SO good! Then the last time prior to that, I was in Hong Kong of all places. Needless to say, I do not get to enjoy this type of fare often enough (else the kids revolt majorally).

Upon recently discovering a rather simple recipe for Tandoori Chicken in an old Rachael Ray magazine, I instantly marked it down on my menu with fervor. I just love the spices used in Indian cooking, garam masala being one of them. As I marinated the chicken all day on the counter (was supposed to put it in the fridge, but hey it was marinating in yogurt for crying out loud, heck maybe I even ‘fermented’ it a little), the smell of the spices enticed me to no end. I simply could not wait to sink my teeth into one of those succulent chicken legs. (even better was the seasoned fat drippings in the pan I later snacked on, oh my!) Suffice it to say, this recipe will be made again, and again, and again. Super simple and it was a hit all across the board with my 4 boys! Bonus!

This recipe was adapted from a recipe out of Rachael Ray Magazine.

Tandoori Chicken

Tandoori Chicken
Recipe type: Main Dish
  • 2 cups whole milk yogurt, preferably homemade
  • Juice and zest of one lemon
  • 1 -2 tablespoons freshly grated ginger
  • 1-2 garlic cloves, minced
  • 1 tablespoon garam masala
  • 3-4 pounds chicken legs, wings or thighs
  • Salt to taste
  1. Preheat oven to 375 degrees.
  2. In a large bowl, stir together the yogurt, lemon juice & zest, ginger, garlic and garam masala. Add the chicken legs, toss well. Cover and place in the refrigerator and marinate several hours up to 24.
  3. Place the chicken on a parchment-lined baking sheet, season with salt and roast until juices run clear
  4. Cook about an hour.
  5. Let chicken stand 5-10 minutes before serving.

You’ll stretch your dollars by buying in bulk and freezing what you don’t immediately use. Buy chicken legs in bulk and divide it into meal sized portions suitable to your families needs. Serve one portion now and place the rest in resealable plastic bags and freeze. Then make this tandoori chicken any night of the week. Often one of my local farmers offers chicken legs for a discounted price, this is when I stock up.

A homemade yogurt recipe can be found here.

You can purchase garam masala in bulk, I buy it online (<–affiliate link). It’s cheaper than paying $20 some odd dollars from the bulk bin at my local health food or Whole Foods store (of course the benefit to that is only buying a little at a time, especially if you are not sure you will use it often). You could also go in on a pound with a friend and share, store it in the freezer and have it on hand for a long time!

This post contributed to Traditional Tuesdays,  Fat Tuesdays and Fresh Bites Friday.




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Ursula March 25, 2012 at 4:45 pm

That looks seriously yummy. I had indian out with friends yesterday and thought of our time in HK. Except this time I was healthier and had Lamb saagwala…how wrong can you go with lamb and spinach? Not too many colourants etcs to risk…unlike so many of the butter chicken etc. dishes I LOVE.

Laura Black March 26, 2012 at 11:05 pm

I love Indian food, too. Garam masala adds the perfect flavor to the food. I will definitely try this recipe. Thanks.

Heba @ My Life in a Pyramid April 3, 2012 at 12:56 pm

Holy yum. I love tandoori chicken, and your recipe looks too simple not to try. Thanks – just pinned and FB shared it. I’ll try it after Easter!

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