Tandoori Chicken (Printable Version)
Yogurt-and-spice marinated chicken, roasted or grilled until smoky and charred; served with lemon and cilantro.
# Ingredient List:
→ Chicken
01 - 1.5 lbs chicken legs and thighs, skinless
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp tandoori masala or mild curry powder
05 - 1 tbsp ginger paste
06 - 1 tbsp garlic paste
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp chili powder, adjusted to taste
12 - 1 1/2 tsp salt
13 - 2 tbsp vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How to Make:
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 scored chicken pieces to the marinade, turning and rubbing to coat every surface thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for maximum flavor absorption.
04 - Preheat the oven to 425°F or prepare a hot grill for direct high-heat cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill grates. 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 hot chicken to a serving platter and garnish with freshly chopped cilantro and lemon wedges. Serve immediately.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while carrying every spice deep into the meat so each bite is packed with flavor.
- You get that restaurant quality char right in your home oven without needing a tandoor or any special equipment.
02 -
- Skipping the overnight marinade is the single biggest mistake you can make with this dish, anything under four hours and you will taste the difference in every bite.
- The wire rack is not optional because chicken sitting in its own juices on a flat pan will steam instead of roast and you lose that essential char.
03 -
- Pat the chicken completely dry with paper towels before scoring it, because excess moisture prevents the marinade from adhering properly and dilutes the flavor.
- Broil the chicken for the final two to three minutes to get those irresistible blistered edges that make people think you cooked it over an open fire.