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Juicy Tandoori Chicken: Grill-Ready & Gluten-Free! Tandoori chicken: craft this flavorful, gluten-free dish at home with a rich yogurt and spice marinade. Achie

Juicy Tandoori Chicken: Grill-Ready & Gluten-Free!

Tandoori chicken: craft this flavorful, gluten-free dish at home with a rich yogurt and spice marinade. Achieve juicy results with oven baking.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 6 chicken leg quarters
  • ½ cup Greek yogurt
  • ½ tsp lime juice
  • 2 tsp cayenne
  • 1 tsp freshly grated ginger
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ tsp garam masala
  • ¼ tsp turmeric powder
  • 1 tbsp salt

Method
 

  1. In a large bowl, combine Greek yogurt, lime juice, cayenne, ginger, cumin, paprika, garam masala, turmeric, and salt. Stir thoroughly.
  2. Add chicken leg quarters to the marinade, ensuring all pieces are completely covered.
  3. Marinate the chicken for at least 2 hours, or overnight in the refrigerator for best results.
  4. Preheat your oven to 350°F (175°C). Line a sheet tray with baking paper.
  5. Remove chicken from marinade, gently shaking off excess. Reserve remaining marinade for basting. Place chicken on the prepared baking sheet. Bake for 20 minutes.
  6. After 20 minutes, remove chicken from oven and generously brush with reserved marinade. Return to oven and bake for an additional 45 minutes, or until chicken reaches 165°F (74°C).
  7. Serve hot with rice, fresh chives, and a wedge of lime. Enjoy this flavorful meal!
  8. Garnish with fresh cilantro for an extra touch of flavor and color.

Notes

- For the most intense flavor, marinate the chicken for at least 6-8 hours, or even better, overnight. I once tried to rush it with only an hour, and while still good, it lacked that deep spice penetration.
- Use a meat thermometer to ensure your tandoori chicken is perfectly cooked. It should reach an internal temperature of 165°F (74°C) in the thickest part of the thigh for food safety.
- Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain moisture.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.