Tandoori chicken with naan
Weekend tandoori chicken from the OTG: whole legs marinated in hung curd with ginger-garlic paste, Kashmiri chilli, tandoori masala and mustard oil, then roasted hot until charred at the edges, with buttered naan, onion rings and lemon. In an air fryer the chicken takes 18–20 minutes at 200 °C; boneless pieces on skewers make chicken tikka.
- 2 h 15Time
- 25 minHands-on
- 4Portions
- 51 gprotein per portion
- 1040kcal per portion
Ingredients for 4 portions
- 900 gChicken legs, 4 whole legs, skinless
- 130 gHung curd (Greek yoghurt)
- 1 tbspGinger-garlic paste
- 2 tspKashmiri chilli powder
- 1 ½ tbspTandoori masala
- 3 mlGaram masala
- 1 tspKasuri methi, crushed
- 1Lemon (nimbu), juice
- 2 tbspMustard oil
- to tasteSalt
- 1 tbspButter, to baste the chicken
- 1 tspChaat masala
On the side
- 6Plain naans
- 1 tbspButter, melted, for the naans
- 1Onion, in rings
- 2Lemons (nimbu), in wedges
Method
- Pull off any skin and cut 2–3 deep gashes on each side of the chicken legs.
- Heat the mustard oil in a small pan until it just smokes, then let it cool. Mix the hung curd with the ginger-garlic paste, Kashmiri chilli powder, tandoori masala, garam masala, kasuri methi, lemon juice, salt and the cooled mustard oil.
- Rub the marinade all over the chicken and into the cuts.
- Cover and marinate in the fridge for 1½ hours, or overnight if you can.
- Towards the end of the marinating time, heat the OTG to 220 °C, with a rack in the middle over a foil-lined tray.
- Lay the chicken on the rack and roast for 25–30 minutes, turning it halfway and brushing with the butter, until charred at the edges and cooked through to the bone.
- Cut the onion into thin rings and the lemons into wedges.
- Towards the end of the roasting time, warm the naans on a hot tawa, about 30 seconds a side, and brush them with the melted butter.
- Sprinkle the chaat masala over the chicken and serve with the naans, onion rings and lemon wedges.
