Tandoori Chicken
Succulent chicken marinated in yogurt and aromatic spices, then roasted until charred and smoky. A classic Indian dish with bold, complex flavors and tender, juicy meat.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 cup Greek yogurt
- 2 tablespoons ginger-garlic paste
- 1.5 tablespoons Kashmiri chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- 3 tablespoons fresh lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 pounds bone-in chicken pieces (thighs and drumsticks)
- ¼ cup fresh cilantro, chopped
- 1 for serving lemon wedges
- ½ cup sliced red onion
Instructions
- 1
Pat chicken pieces dry with paper towels. Make shallow cuts in the thickest parts of the thighs and drumsticks to help marinade penetrate.
- 2
In a bowl, whisk together yogurt, ginger-garlic paste, Kashmiri chili powder, cumin, coriander, garam masala, turmeric, lemon juice, oil, and salt until smooth.
- 3
Coat chicken pieces thoroughly with the marinade, working it into the cuts. Cover and refrigerate for at least 30 minutes, or up to 8 hours for best flavor.
- 4
Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil.
- 5
Arrange marinated chicken on the prepared baking sheet in a single layer, skin-side up.
- 6
Roast for 25–30 minutes, until the chicken is cooked through (165°F/74°C internal temperature) and the skin is charred and blistered.
- 7
Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and serve hot with lemon wedges and sliced red onion.
Tools you’ll need
- rimmed baking sheet
- foil
- mixing bowl
- whisk
- paper towels
- meat thermometer
- chef's knife
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