Amazing Ultimate Tandoori Chicken (Printable Version)

Succulent chicken marinated in spiced yogurt, roasted to smoky perfection with authentic Indian flavors.

# Ingredient List:

→ Chicken & Marinade

01 - 1.5 lbs chicken thighs or drumsticks, skinless
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tbsp vegetable oil
06 - 1 tsp salt
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - 1/2 tsp turmeric
13 - 1/4 tsp cayenne pepper

→ Finishing & Serving

14 - Fresh cilantro, chopped
15 - Lemon wedges
16 - Sliced onions

# How to Make:

01 - Make shallow slashes in the chicken pieces with a sharp knife to help the marinade penetrate deeply.
02 - Whisk together yogurt, lemon juice, ginger-garlic paste, oil, salt, cumin, coriander, garam masala, smoked paprika, chili powder, turmeric, and cayenne pepper in a large bowl.
03 - Add chicken pieces to the marinade, coat thoroughly, cover, and refrigerate for at least 6 hours or preferably overnight.
04 - Preheat oven to 425°F or heat grill to medium-high temperature.
05 - Place marinated chicken on a wire rack over a baking sheet or directly on grill grates.
06 - Roast or grill for 25-30 minutes, turning once halfway through, until internal temperature reaches 165°F and exterior shows light charring.
07 - Remove from heat, let rest for 5 minutes, garnish with fresh cilantro, and serve with lemon wedges and sliced onions.

# Expert Tips:

01 -
  • The yogurt marinade creates impossibly tender chicken that practically falls apart at the mere suggestion of a fork
  • That gorgeous red-orange color makes it look like you spent hours mastering complex techniques
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • Resist the urge to skip the marinating time, even if youre in a hurry, because those hours are what transform this from spiced chicken to actual tandoori
  • Dont overcrowd your baking sheet or the chicken will steam instead of roast, leaving you with sad, pale meat instead of that coveted charred exterior
03 -
  • Line your baking sheet with foil before placing the wire rack on top to save yourself from scrubbing baked-on spices later
  • Let the chicken rest for 5 full minutes after cooking so those incredible juices can redistribute throughout the meat

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