The Best Tandoori Chicken Recipe

In a large bowl, thoroughly combine the Greek yoghurt, ghee (or neutral oil), minced ginger, garlic paste, garam masala, Kashmiri chilli powder, paprika, ground coriander, turmeric, salt, black pepper, ground cinnamon, and lemon juice to create a smooth marinade.

Using a sharp knife, make several fairly deep slices on the chicken legs to allow the marinade to penetrate and flavor the meat deeply.

Add the chicken legs into the marinade bowl and massage the marinade evenly into the chicken pieces ensuring the marinade seeps into the cuts. Cover and refrigerate for at least 6 hours or up to 24 hours for maximum flavor.

Preheat your BBQ to high heat. Brush the grill with oil to prevent sticking. Place the marinated chicken directly over the coals (direct heat) and cook for about 25 minutes, turning a couple of times to ensure even cooking. Cook until internal temperature reaches 80–85°C (175–185°F). Remove chicken and rest for 5 minutes.

Preheat the grill or broiler to high heat (around 240°C / 460°F). Line a baking tray with foil and place a wire rack on top to allow air circulation and charring. Arrange the marinated chicken on the rack and cook on the middle shelf for 25 minutes, turning once halfway through cooking. Ensure internal temperature reaches 80–85°C (175–185°F). Remove and rest for 5 minutes.

Preheat the air fryer to 200°C (400°F). Lightly spray the air fryer basket with oil. Place chicken legs in a single layer in the basket (cook in batches if necessary). Air fry for 20 minutes, flipping the chicken halfway through. Check the internal temperature to ensure 80–85°C (175–185°F). Remove and let rest for 5 minutes before serving.

After resting, sprinkle the chicken with fresh coriander leaves, and serve with lemon slices and sliced red onion for a fresh, vibrant accompaniment.