This versatile recipe for Indian Tandoori Chicken is a flavor explosion! Made in the oven or air fryer, this quick and easy recipe is loaded with spices, garlic, ginger, and lime.
Prep Time20 minutesminutes
Cook Time40 minutesminutes
Additional Time4 hourshours
Total Time5 hourshours
Ingredients
2poundschicken legs or chicken pieces, approximately 12 bone-in pieces
Remove the skin from the chicken, and with a sharp knife cut 2 - 3 deep slices into the thick part of each raw drumstick. (These gashes will catch the marinade for maximum flavor).
Combine the ingredients for the marinade (all but the butter) and pour into a zip-top bag or large bowl.
Add the chicken to the marinade. Toss to coat, seal the zip-top bag (or cover the bowl), and refrigerate for at least 4 hours, or overnight.
Oven Instructions
Preheat the oven to 400°F, and line a cookie sheet with foil.
Remove each drumstick from the marinade, letting the excess marinade drip off. You can lightly shake each drumstick to help remove the excess, if needed.
Place the drumsticks on the cookie sheet, making sure they do not touch. Brush with melted butter.
Bake for 20 minutes, and then flip each drumstick and bake for another 20 minutes, or until the chicken is cooked through and has reached an internal temperature of 175°F.
Remove chicken from the oven and let it rest for 10 minutes before serving.
Air Fryer Instructions
Preheat the air fryer to 360°F for 5 minutes.
Place the drumsticks into the air fryer, being sure not to crowd them. The drumsticks should not touch.
Cook the chicken in the air fryer for 10 minutes. Flip each drumstick, and air fry for 5 - 6 minutes longer, or until the chicken is cooked through and reaches an internal temperature of 175°F.
Brush the drumsticks with melted butter, and serve.
Notes
If you would like to use regular yogurt instead of Greek yogurt, just place it in a paper-towel-lined colander and let it drain for 30 minutes or so. The whey will drain out of the yogurt, leaving it thicker.
To enhance the flavors of the marinade, gently toast the spices in a dry saucepan for a few minutes, until fragrant. Be careful not to burn the spices or you will need to start again with a fresh batch.
This recipe can be used with other cuts of chicken as well, but you will need to adjust the cooking times accordingly. Use a meat thermometer to ensure doneness.
To remove the skin from the chicken, grab the skin with a paper towel and pull from the top of the drumstick (the fat end) toward the base (the thin end).