Tandoori Chicken Amazing Ultimate (Print version)
Tender chicken marinated in spiced yogurt, roasted for smoky charred flavor and juicy results.
# What goes in:
→ 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
# Cooking steps:
01 - Make shallow slashes in chicken pieces with a sharp knife to allow marinade penetration.
02 - Whisk together yogurt, lemon juice, ginger-garlic paste, oil, salt, cumin, coriander, garam masala, smoked paprika, chili powder, turmeric, and cayenne in a large bowl.
03 - Add chicken to marinade, coat thoroughly, cover, and refrigerate for minimum 6 hours or overnight.
04 - Preheat oven to 425°F or prepare grill to medium-high heat.
05 - Place marinated chicken on wire rack over baking sheet or directly on grill grates.
06 - Roast or grill 25-30 minutes, turning once halfway, until internal temperature reaches 165°F and exterior shows light charring.
07 - Let chicken rest 5 minutes, garnish with cilantro, and accompany with lemon wedges and sliced onions.
# Tips from flavorandfeast:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing every bite with complex spices
- You get that restaurant quality char and smokiness without needing a traditional tandoor oven
02 -
- That wire rack setup is non-negotiable if you want actual charred bits instead of boiled chicken
- Pat the chicken slightly before arranging it, but leave some marinade for that gorgeous crust
03 -
- Room temperature chicken marinates more evenly, so take it out of the fridge 30 minutes before prepping
- Line your baking sheet under the wire rack with foil for cleanup that takes seconds