Parmesan Crusted Tandoori Chicken


12 Pieces of Chicken legs
2-3 tbs of Plain Greek Yogurt (you can use regular yogurt)
½ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
¼ tsp of Cumin Powder
¼ tsp of Coriander Powder
1 tsp of Tandoori Masala (any brand would work I use Rajah because of the bright red color)
½ tsp of Black Pepper
1 pack of Kraft’s Parmesan Seasoning Blends – Hearty Tuscan Herbs (I only made 4 pieces of chicken using this recipe so I used only ½ the pack)
Salt to taste


In a large bowl wash the chicken and make slits on the pieces.
Add the yogurt, spices and salt and mix well.
Let it marinate for half an hour.


Place an aluminum foil on an oven safe tray and use a bit of oil to spread over the foil.
Place the Chicken pieces on the tray and place in the oven.
Bake at 350° for 30 minutes (turning once in between).
Remove from Oven and squeeze ½ a lemon on the Chicken pieces.
Serve hot.

Happy Chewing ☺

(Note: If you just want to make plain Tandoori Chicken follow the same recipe but do not add the Parmesan Seasoning blend)

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