Tandoor Chicken Leg Quarters with Vegetables
Marinated chicken is cooked in a hot tandoor together with chunky vegetables until tender and browned. Eggplant, zucchini, peppers and tomatoes all work well for this dish.
Updated : 29 October, 2026
Easy
More than 1 hour.
Ingredients
4
Chicken leg quarters
2
Eggplant
1
Onion
1 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground pepper mix
to taste
Basil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the chicken. You can use chicken leg quarters, drumsticks, thighs or other chicken pieces. Pat the chicken dry with paper towels and, if necessary, divide it into roughly equal-size portions. Season with paprika and dried basil.
Step 2
Place the chicken in a deep container suitable for marinating. Peel the onion, cut it into rings and add to the chicken. Season with salt and ground pepper to taste, pour in the oil and mix well. You can also use chicken seasoning or other spices you like. Cover and refrigerate for at least 1 hour.
Step 3
Cut vegetables such as zucchini, eggplant, cherry tomatoes or bell peppers into large pieces. Season with salt and pepper and drizzle with a little oil.
Step 4
Light the wood and charcoal in the tandoor and heat it until the walls are thoroughly hot.
Step 5
Spread the hot coals evenly and prepare for cooking.
Step 6
Arrange the chicken pieces and vegetables on the tandoor rack.
Step 7
Lower the rack into the tandoor and cover with the lid.
Step 8
Cook the chicken and vegetables until done.
Step 9
Cooking time will vary depending on the tandoor and its temperature. Check the thickest piece of chicken with a food thermometer; poultry should reach an internal temperature of at least 165°F.
Step 10
Serve the chicken and vegetables hot.
Author note
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