Tandoori Chicken (Printable)
Juicy marinated chicken roasted with aromatic North Indian spices for tender, smoky results perfect with naan or rice.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs and drumsticks
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 1 tbsp garlic paste (about 4 cloves)
06 - 1 tbsp ginger paste (about 2-inch piece)
07 - 2 tsp ground coriander
08 - 2 tsp ground cumin
09 - 2 tsp garam masala
10 - 1.5 tsp Kashmiri red chili powder or mild paprika
11 - 1 tsp turmeric powder
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
→ Garnish & Serving
14 - 1 small red onion, thinly sliced
15 - Lemon wedges
16 - Fresh cilantro leaves
# How-To Steps:
01 - Using a sharp knife, make shallow cuts in the chicken pieces to help the marinade penetrate deeply into the meat.
02 - In a large bowl, whisk together the Greek yogurt, lemon juice, vegetable oil, garlic paste, ginger paste, ground coriander, cumin, garam masala, Kashmiri red chili powder, turmeric, salt, and black pepper until thoroughly combined.
03 - Add the chicken pieces to the marinade, ensuring each piece is completely coated. Cover the bowl and refrigerate for at least 6 hours, preferably overnight for maximum flavor absorption.
04 - Preheat your oven to 450°F. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation around the chicken.
05 - Arrange the marinated chicken pieces on the wire rack, shaking off any excess marinade. Bake for 25-30 minutes, turning once halfway through cooking, until the chicken is cooked through and slightly charred at the edges.
06 - For traditional tandoori flavor, broil on high for 2-3 minutes at the end of cooking, or grill over hot coals for a few minutes per side until lightly charred.
07 - Let the chicken rest for 5 minutes before serving. Garnish with thinly sliced red onion, lemon wedges, and fresh cilantro leaves. Serve hot with naan, basmati rice, or cucumber raita.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, turning ordinary chicken into something that tastes like it came from a restaurant kitchen
- That gorgeous red char isn't just beautiful, it's where all the smoky, caramelized flavor lives
02 -
- Dont skip the scoring, it's the difference between marinated chicken and chicken that actually tastes like the marinade
- The broiler step is non-negotiable for that restaurant-style char and smoke flavor
03 -
- Pat the chicken very dry before scoring it, excess water dilutes the marinade and prevents good charring
- Room temperature chicken goes into the oven for more even cooking, take it out 30 minutes before roasting