Tandoori Chicken (Printable View)
Tender chicken marinated in spiced yogurt, roasted to smoky perfection with aromatic Indian flavors.
# What You’ll Need:
→ Chicken
01 - 2.6 lbs chicken pieces, bone-in, skinless
→ Marinade
02 - 3/4 cup plain yogurt
03 - 3 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 4 garlic cloves, minced
06 - 1 thumb-sized piece ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp paprika
10 - 1 1/2 tsp garam masala
11 - 1 tsp turmeric
12 - 1 tsp chili powder
13 - 1 1/2 tsp salt
→ Garnish & Serving
14 - Fresh cilantro leaves, chopped
15 - Lemon wedges
16 - Sliced red onion
# Cooking Steps:
01 - Using a sharp knife, cut deep slashes into the chicken pieces to allow marinade penetration
02 - In a large bowl, whisk together yogurt, lemon juice, oil, garlic, ginger, and all spices until smooth and well combined
03 - Add chicken to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for optimal flavor
04 - Preheat oven to 430°F or prepare grill for medium-high heat. Line baking tray with foil and place a rack on top
05 - Arrange marinated chicken on rack. Roast or grill for 30-35 minutes, turning halfway, until fully cooked and slightly charred with internal temperature reaching 165°F
06 - Transfer to serving platter and garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve immediately while hot
# Expert Tips:
01 -
- The marinade does double duty, tenderizing the meat while infusing it with incredible flavor that penetrates deep into every fiber
- That slightly charred exterior gives way to incredibly juicy meat inside, exactly like restaurant-quality tandoori but made in your own kitchen
02 -
- The marinating time is absolutely not negotiable, I once tried to shortcut this and ended up with bland, tough chicken that tasted like nothing
- Getting your oven as hot as possible is what creates those signature charred spots, do not be afraid of the high heat
03 -
- Using chicken thighs and drumsticks only will give you the juiciest results since dark meat handles high heat better than white meat
- Let the chicken come to room temperature for about 20 minutes before cooking, this helps it cook more evenly