Oven-Baked Tandoori Chicken with Mint Chutney

Ingredients

• 4 chicken leg quarters (Make a few cuts in each piece with a knife)
• 0.5 cup yoghurt (For the chicken marinade)
• 1 tsp Kashmiri red chilli powder
• 1 tsp red chilli powder
• 0.5 tsp garam masala
• 1 tsp chaat masala (For the chicken marinade)
• 2 tsp coriander powder
• 0.5 tsp cumin powder (For the chicken marinade)
• 1 tsp dried parsley
• 1 tsp cracked black pepper
• 0.25 tsp red food color (Optional)
• 1 tbsp ginger garlic paste
• 0.5 lemon lemon juice (Juice of half a lemon)
• butter (For brushing; amount not specified)
• paprika or smoked pepper (Mix with the butter; amount not specified)
• cilantro leaves (A handful, for the mint chutney)
• mint leaves (A handful, for the mint chutney)
• 0.5 tsp chaat masala (For the mint chutney)
• 0.5 tsp cumin powder (For the mint chutney)
• lemon juice (A splash, for the mint chutney)
• 0.5 cup yoghurt (For the mint chutney)
• salt (Add as needed to the mint chutney)

Steps

1. 1

   Using a knife, make a few cuts in each of the 4 chicken leg quarters so the marinade can penetrate.

2. 2

   In a bowl, combine the yogurt, Kashmiri red chilli powder, red chilli powder, garam masala, chaat masala, coriander powder, cumin powder, dried parsley, cracked black pepper, optional red food color, ginger-garlic paste, and the juice of half a lemon. Mix everything together.

3. 3

   Add the yogurt mixture to the chicken and mix thoroughly, coating the leg quarters on all sides. Leave the chicken to marinate for a few hours.

4. 4

   Preheat the oven to 400°F. Line a baking tray with parchment paper and lightly grease the parchment.

5. 5

   Arrange the marinated chicken leg quarters on the prepared tray. Scrape all remaining marinade from the bowl and massage it back onto the chicken.

6. 6

   Bake the chicken at 400°F for 10 minutes initially.

7. 7

   After 10 minutes, remove the tray from the oven and flip the chicken pieces.

8. 8

   Brush the chicken with butter mixed with paprika or another smoked pepper.

9. 9

   Return the tray to the oven and bake for 15 more minutes.

10. 10

    Broil the chicken on high for 2–3 minutes, until the top layer is charred.

11. 11

    For the mint chutney, blend a handful of cilantro leaves, a handful of mint leaves, 1/2 teaspoon chaat masala, 1/2 teaspoon cumin powder, and a splash of lemon juice.

12. 12

    Mix the blended herb mixture with 1/2 cup yogurt and add salt as needed.

13. 13

    Serve the tandoori chicken with the mint chutney, naan, or rice.

Notes

The source does not specify the amount of butter or paprika/smoked pepper used for brushing, nor the exact marinating duration beyond a few hours. The source also does not provide a chicken internal temperature; verify doneness appropriately before serving.

Nutrition per serving

• main
• South Asian
• Indian
• baked
• broiled
• spicy
• gluten-free
• high-protein