Tandoori Chicken


Makes 4 servings


4 chicken legs, thighs and drumsticks attached (about 2-1/4 pounds)*
1 tablespoon fresh lemon juice
1 teaspoon yellow food coloring
1/2 teaspoon red food coloring
1-1/2 tablespoons ground coriander
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons salt
1-1/4 cups plain yogurt
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
1/4 cup melted butter or vegetable oil, divided
Lemon wedges

*Tandoori Chicken can be made with chicken breasts in place of legs; reduce cooking time to about 10 minutes per side.


  1. Remove skin and excess fat from chicken; discard. Mix juice and food coloring in cup. Brush chicken with juice mixture. Mix coriander, paprika, cumin and salt in cup. Sprinkle mixture over chicken in shallow glass bowl or casserole, turning chicken and spreading spices to evenly coat.
  2. Mix yogurt, ginger and garlic in small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Cover; marinate in refrigerator 4 to 6 hours, turning pieces occasionally. Let chicken stand in marinade, covered, at room temperature 1 hour before cooking.
  3. Preheat oven to 500°F.
  4. Remove chicken from bowl, shaking off as much marinade as possible; discard marinade. Place chicken in single layer in greased shallow baking pan; brush chicken with 2 tablespoons butter. Bake chicken 12 minutes. Turn pieces over; brush with remaining 2 tablespoons butter. Bake about 13 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Serve immediately with lemon wedges.

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