Tandoori Chicken Legs
Prep Time
70 min
Ingredients
24 Each
Tandoori Chicken:
- 1 cup yogurt, Greek, plain, fat-free
- 2 tablespoons garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons chili powder
- 2 tablespoons garam masala
- 1 tablespoon and ¾ teaspoon cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon ginger, ground
- 24 chicken pieces, drumsticks, skinless
Raita Dip:
- 3 cups yogurt, Greek, plain, low-fat
- ½ cup cilantro, chopped
- 3 tablespoons cucumber, ¼” diced
- 3 tablespoons onion, red, ¼” diced
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon chili powder
- 1/16 teaspoon black pepper
96 Each
Tandoori Chicken:
- 1 quart yogurt, Greek, plain, fat-free
- ½ cup garlic, minced
- ½ cup lemon juice
- ½ cup chili powder
- ½ cup garam masala
- ¼ cup and 1 tablespoon cumin
- 2 tablespoons and 2 teaspoons paprika
- 2 tablespoons and 2 teaspoons salt
- 1 tablespoon and 1 teaspoon ginger, ground
- 96 chicken pieces, drumsticks, skinless
Raita Dip:
- 3 quarts yogurt, Greek, plain, low-fat
- 2 cups cilantro, chopped
- ¾ cup cucumber, ¼” diced
- ¾ cup onion, red, ¼” diced
- 1 tablespoon and 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon chili powder
- ½ teaspoon black pepper
Nutrition Facts
per serving
Protein: 31 g
Carbohydrate: 3 g
Dietary Fiber: <1 g
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 136 mg
Sodium: 459 mg
Instructions
Critical Control Point (CCP): No bare-hand contact with ready-to-eat food
- Combine Greek yogurt, garlic, lemon juice, chili powder, garam masala, cumin, paprika, salt and ginger in a bowl or container large enough to hold the chicken.
- Using gloved hands, rinse chicken and blot dry with paper towels. Cut 2 deep slits in each leg.
- Add chicken to bowl with marinade. Using gloved hands, mix to coat, ensuring marinade gets inside cuts. Marinate for a minimum of 4 hours and up to 24 hours for the best flavor.
- On day of service, preheat oven to 425° F. Prepare sheet pans with pan liners or pan release. Use four sheet pans for 96 servings; 24 drumsticks per pan.
Using gloved hands, shake excess marinade off chicken and place on prepared sheet pans. Bake for 20-25 minutes or until internal temperature reaches 165° F.
CCP: Heat to 165° F or higher.
CCP: Hold for hot service at 135° F or higher.
CCP: No bare-hand contact with ready-to-eat food.
Prepare Raita Dip. Combine Greek yogurt, cilantro, cucumber, red onion, cumin, salt, chili powder and black pepper in a bowl or container. Raita Dip can be made one day in advance. Store covered in the refrigerator or pre-portion 2 tablespoons using a #30 disher into 2-ounce cups.
CCP: Hold and serve at 41° F or below.
- Serve 1 drumstick with a #30 disher of Raita Dip.
Tips
- See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
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