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Tandoori cooking has its roots in the Indian subcontinent, where it has been a traditional method for centuries. The term "tandoor" refers to a clay oven that is used to cook food at high temperatures, typically ranging from 480°F to 900°F (250°C to 480°C). This method of cooking not only enhances the flavors of the ingredients but also helps in locking in moisture, resulting in tender and juicy meats. The origins of tandoori cooking can be traced back to ancient times, where it was predominantly used by nomadic tribes of Central Asia who cooked their food in clay ovens over open flames.

Grilled Tandoori Chicken

Discover the flavors of India with this Tandoori Chicken Delight recipe! Marinated in a zesty yogurt-spice blend, these juicy chicken legs are grilled to perfection. With ingredients like garlic, ginger, and a mix of aromatic spices, each bite is a burst of flavor. Perfect for summer barbecues or a cozy dinner, serve it garnished with fresh cilantro and lemon wedges. Easy to prepare and a crowd-pleaser your family will love!
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Ingredients
  

4 chicken legs (with skin-on)

1 cup plain yogurt

2 tablespoons vegetable oil

2 tablespoons lemon juice

4 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon garam masala

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon salt

Fresh cilantro for garnish

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, ground coriander, ground cumin, garam masala, turmeric powder, red chili powder, and salt. Stir well until all ingredients create a smooth marinade.

    Prepare Chicken: Clean the chicken legs and pat them dry with paper towels. Make deep slits on the chicken (down to the bone) to allow the marinade to penetrate better. This will enhance the flavor.

      Coat with Marinade: Place the chicken in the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or transfer the chicken to a zip-lock bag. Refrigerate and let marinate for at least 4 hours, ideally overnight for maximum flavor.

        Preheat the Grill: About 20 minutes before cooking, preheat your grill to medium-high heat (around 400°F/200°C).

          Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the preheated grill. Cook for 25-30 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and has a nice char.

            Check for Doneness: For perfectly tender and juicy chicken, consider using a meat thermometer. The juices should run clear when pierced with a knife.

              Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro and serve hot with lemon wedges on the side.

                Prep Time: 10 mins | Total Time: 4 hours 40 mins | Servings: 4