Tandoori Chicken (Printable)
Yogurt-marinated chicken spiced with tandoori masala, roasted or grilled until smoky, juicy and slightly charred.
# What You'll Need:
→ Chicken
01 - 1.5 lbs skinless chicken legs and thighs
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons tandoori masala or mild curry powder
05 - 1 tablespoon ginger paste
06 - 1 tablespoon garlic paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder, adjusted to taste
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How-To Steps:
01 - Make shallow diagonal slits across each piece of chicken to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Whisk until smooth and well blended.
03 - Add the chicken pieces to the marinade, turning and coating each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight for maximum flavor.
04 - Preheat the oven to 425°F or prepare a hot grill for direct cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is cooked through and lightly charred on the edges.
06 - Transfer the chicken to a serving platter, garnish with chopped fresh cilantro and lemon wedges, and serve immediately while hot.
# Expert Suggestions:
01 -
- The yogurt marinade does double duty by tenderizing the meat and carrying every spice deep into the fibers.
- You get that smoky street food character right in your home oven without needing a clay tandoor.
02 -
- Skipping the overnight marinade is the biggest mistake you can make because four hours barely scratches the surface of what this dish can be.
- If your oven runs cool, move the rack closer to the top element for the last five minutes to get proper charring.
03 -
- Remove the chicken from the fridge 30 minutes before cooking so it comes closer to room temperature for more even roasting.
- A final minute under the broiler transforms good tandoori chicken into something that rivals any restaurant version.