Tandoori Chicken (Printable)
Yogurt-marinated chicken spiced with tandoori masala, roasted until charred and juicy; finish with cilantro and lemon.
# What You'll Need:
→ Chicken
01 - 1.5 lbs (700 g) skinless chicken legs and thighs
→ 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 (adjust to taste)
12 - 1 1/2 tsp salt
13 - 2 tbsp vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How to Make It:
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. Stir until a smooth, uniform paste forms.
03 - Add the scored chicken pieces to the marinade, turning and rubbing each piece to ensure complete, even coating. Cover the bowl tightly and refrigerate for a minimum of 4 hours, ideally overnight for maximum flavor development.
04 - Preheat the oven to 425°F (220°C) with the rack positioned in the upper third. Alternatively, prepare a hot grill for direct high-heat cooking.
05 - Arrange the marinated chicken on a wire rack set over a foil-lined baking sheet, or place directly on the grill grate. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the internal temperature reaches 165°F and the exterior is lightly charred.
06 - Transfer the cooked chicken to a warm platter. Garnish generously with chopped fresh cilantro and lemon wedges. Serve immediately alongside naan, steamed basmati rice, or cooling raita.
# Expert Suggestions:
01 -
- The yogurt marinade does something almost magical to the meat, tenderizing it until it practically falls off the bone while keeping every bite succulent.
- You get that restaurant quality char and smoky depth right in your own kitchen without needing a tandoor or any special equipment.
02 -
- Do not skip scoring the chicken because without those slits the marinade sits on the surface and the inside ends up bland.
- The wire rack is not optional because it lets hot air circulate underneath and prevents the bottom from boiling in its own juices.
03 -
- Take the chicken out of the fridge 30 minutes before cooking so it comes closer to room temperature and cooks more evenly.
- If your oven tends to smoke heavily, place a sheet of foil on the rack below the chicken to catch any drips that hit the heating element.