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Tandoori Chicken



· 1/2 cup Greek yogurt

· 1 teaspoon ginger, finely minced

· 1 teaspoon garlic, finely minced · 1/2 teaspoon Garam Masala

· 1/4 teaspoon cayenne pepper

· 2 tablespoons lime juice

· 1 tablespoons oil

· 1 1/2 teaspoons salt or to taste, optional

· 1/4 teaspoon turmeric powder


· 1 lb. chicken legs

· Oil, for basting



1. Clean and pat dry the chicken with paper towels.

2. Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the chicken to the Marinade and marinate for at least 2 hours, or best 4 hours.

3. Preheat the oven to 400°F. Line the baking sheet with aluminum foil and place a wire rack over it. Place the chicken on the baking sheet. Bake for 20 minutes, then turn the chicken over and bake for another 20 minutes. Using a small brush, baste both surfaces of the chicken with the oil a couple of times during baking. Broil the chicken for 1 minute or until the skin is slightly charred. Remove from the oven and serve immediately with lime wedges.


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