Tandoori Chicken
Prep Time
Serves
Cooking Mode
4 bone-in chicken legs (about 3 lb/1.5 kg)
4 cups beet juice
⅓ cup plain yogourt
⅓ cup tandoori spice paste
2 tbsp lime juice
2 tbsp canola oil
2 tbsp paprika
4 cloves garlic, minced
3 small Thai red chilies, minced
4 tsp minced fresh ginger
2 tsp turmeric
¼ tsp salt
4 bone-in chicken legs (about 3 lb/1.5 kg)
4 cups beet juice
⅓ cup plain yogourt
⅓ cup tandoori spice paste
2 tbsp lime juice
2 tbsp canola oil
2 tbsp paprika
4 cloves garlic, minced
3 small Thai red chilies, minced
4 tsp minced fresh ginger
2 tsp turmeric
¼ tsp salt
Directions
1Place chicken legs, skin-side down, in large, shallow baking dish. Pour in beet juice. Let stand 15 to 20 min. until chicken is attains a reddish colour.
2Meanwhile, in bowl, whisk together yogourt, tandoori paste, lime juice, oil, paprika, garlic, chilies, ginger, turmeric and salt. Scrape into large re-sealable plastic bag. Remove chicken legs from beet juice (discard juice) and add to plastic bag. Seal bag and marinate chicken in fridge 4 hr., or overnight, turning occasionally.
3Preheat oven to 425°F (220°C). Transfer chicken legs onto lightly greased foil-lined baking sheet (discard excess marinade). Bake 30 to 35 min. until an instant-read thermometer registers 165°F (74°C) when inserted into the thickest portion of leg.
Tips
1
Tandoori chicken is known for its fiery red appearance, which is usually from red food colouring or Kashmiri chilli powder, a ground spice with a mild heat found in Indian grocers. As an easy and better-for-you alternative to food colouring, soak the chicken in beet juice prior to marinating in spices to give that deep red hue associated with the traditional dish.
Disclaimer
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Personal Note
Personal Note
