Tandoori Chicken Recipe

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  • Prep Time 30 minutes
  • Cook Time 35 minutes
  • Servings 4


  • 4 bone-in, skinless chicken legs (drumstick and thigh separated)
  • 1/4 cup (60 mL) KFI Tandoori Marinade
  • 1/4 cup (60 mL) plain Greek yogurt
  • 4 cups (1 L) chopped iceberg lettuce
  • 1 tomato, chopped
  • 1/2 cup (125 mL) chopped cucumber
  • 2 tbsp (30 mL) red wine vinegar
  • 1 tbsp (15 mL) each lemon juice and vegetable oil
  • Pinch each salt, pepper and ground cumin
  • Lemon wedges
  • 1/2 red onion, thinly sliced


  1. With small, sharp knife, score chicken thighs and drumsticks. Transfer chicken pieces to re-sealable plastic bag.
  2. Whisk together KFI Tandoori Marinade and yogurt until smooth. Scrape marinade mixture over chicken; seal bag and refrigerate for 1 hour.
  3. Preheat oven to 400ºF (200ºC). Line baking sheet with aluminum foil.
  4. Arrange chicken pieces on prepared baking sheet. Bake for 25 to 35 minutes or until juices run clear and instant-read thermometer inserted into thickest part of chicken pieces registers 74ºC (165ºF).
  5. Meanwhile, toss lettuce with tomatoes and cucumber.
  6. Whisk vinegar with lemon juice, oil, salt, pepper and cumin. Drizzle over lettuce; toss to combine.
  7. Serve roasted chicken thighs and drums with salad and lemon wedges. Garnish with sliced red onion.
Tip: A longer marinating time will result in a richer colour and flavour. Chicken can be marinated overnight in the refrigerator in an airtight container or re-sealable plastic bag.