Tandoori Chicken (Printable Version)
Succulent chicken marinated in yogurt and fragrant spices, roasted to smoky perfection for an aromatic Indian-inspired meal.
# What You Need:
→ Chicken
01 - 4 large chicken thighs or drumsticks (approximately 1.75 pounds), skinless
→ Marinade
02 - 7 ounces plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1.5 teaspoons Kashmiri chili powder (or mild paprika for less heat)
09 - 1 teaspoon turmeric powder
10 - 1 teaspoon garam masala
11 - 1 teaspoon salt
12 - 2 tablespoons vegetable oil
→ Garnish
13 - Fresh cilantro, chopped
14 - Lemon wedges
# How to Make It:
01 - Score the chicken pieces deeply with a sharp knife to help the marinade penetrate the meat.
02 - In a large bowl, mix yogurt, lemon juice, garlic, ginger, cumin, coriander, chili powder, turmeric, garam masala, salt, and oil. Whisk until smooth.
03 - Add the chicken to the marinade. Coat thoroughly, cover, and refrigerate for at least 2 hours (overnight for best results).
04 - Preheat the oven to 430°F or prepare a grill to medium-high heat.
05 - Arrange marinated chicken pieces on a wire rack set over a baking tray, or grill directly over the flame.
06 - Roast or grill for 30-35 minutes, turning halfway, until the chicken is cooked through with charred edges and juices run clear.
07 - Garnish with fresh cilantro and serve hot with lemon wedges.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing every fiber with spice
- That gorgeous charred exterior delivers restaurant-quality flavor right from your home oven
- One marinade works for thighs, drumsticks, or even whole pieces cut down
02 -
- Pat the chicken mostly dry before marinating, otherwise the yogurt slides right off instead of clinging to the surface
- Letting it marinate overnight transforms good chicken into extraordinary chicken, so plan ahead when possible
03 -
- Line your baking tray with foil unless you enjoy scrubbing baked-on marinade for twenty minutes
- The chicken is done when it reaches 74°C internally, but the juices running clear is a reliable indicator too