Tandoori Chicken (Printable Version)
Tender spiced chicken roasted to perfection with yogurt marinade and aromatic Indian spices.
# What You Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs and drumsticks
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 1 tbsp garlic paste (about 4 cloves)
06 - 1 tbsp ginger paste (about 2-inch piece)
07 - 2 tsp ground coriander
08 - 2 tsp ground cumin
09 - 2 tsp garam masala
10 - 1.5 tsp Kashmiri red chili powder (or mild paprika for less heat)
11 - 1 tsp turmeric powder
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
→ Garnish & Serving
14 - 1 small red onion, thinly sliced
15 - Lemon wedges
16 - Fresh cilantro leaves
# Directions:
01 - Using a sharp knife, make shallow cuts in the chicken pieces to allow the marinade to penetrate deeply into the meat.
02 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, garlic paste, ginger paste, ground coriander, cumin, garam masala, Kashmiri red chili powder, turmeric, salt, and black pepper until thoroughly combined.
03 - Add the chicken pieces to the marinade, turning to coat each piece completely. Cover the bowl and refrigerate for at least 6 hours, preferably overnight, for optimal flavor development.
04 - Preheat your oven to 450°F. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation and even cooking.
05 - Remove chicken from marinade, shaking off excess liquid. Arrange pieces on the wire rack and bake for 25-30 minutes, turning once halfway through, until cooked through and slightly charred at edges.
06 - For authentic smoky flavor, switch to broil setting on high for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
07 - Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with sliced red onion, lemon wedges, and fresh cilantro. Serve hot with naan, basmati rice, or cucumber raita.
# Expert Advice:
01 -
- The yogurt marinade creates impossibly tender meat that falls off the bone
- You get that smoky tandoor flavor right in your home oven
02 -
- Skinless chicken absorbs marinade better, but leaving some skin on can prevent drying if you prefer
- The wire rack is crucial for even cooking and that restaurant quality char on all sides
03 -
- Bring chicken to room temperature for 20 minutes before cooking for more even results
- If the chicken browns too quickly, tent with foil and finish cooking at a slightly lower temperature