Tandoori Chicken (Print version)

Classic spiced chicken marinated in yogurt and roasted for smoky, tender results

# What goes in:

→ Chicken

01 - 2.6 lbs chicken pieces, bone-in, skinless

→ Marinade

02 - 3/4 cup plain yogurt
03 - 3 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 4 garlic cloves, minced
06 - 1 thumb-sized piece ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp paprika
10 - 1.5 tsp garam masala
11 - 1 tsp turmeric
12 - 1 tsp chili powder
13 - 1.5 tsp salt

→ Garnish & Serving

14 - Fresh cilantro leaves, chopped
15 - Lemon wedges
16 - Sliced red onion

# Cooking steps:

01 - Using a sharp knife, cut deep slashes into the chicken pieces to allow marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, whisk together yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, paprika, garam masala, turmeric, chili powder, and salt until smooth and well combined.
03 - Add the chicken pieces to the bowl and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor development.
04 - Preheat oven to 430°F. Line a baking tray with aluminum foil and place a wire rack on top. Alternatively, prepare a grill for medium-high heat.
05 - Arrange marinated chicken on the rack. Roast for 30-35 minutes, turning pieces halfway through cooking, until chicken is cooked through and edges are slightly charred.
06 - Transfer chicken to a serving platter. Garnish with chopped fresh cilantro, lemon wedges, and sliced red onion. Serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The yogurt marinade makes the chicken incredibly tender while infusing it with complex spices
  • You get restaurant-quality results with basic ingredients you probably already have
02 -
  • The longer you marinate, the better the flavor penetration, but even 4 hours makes a huge difference
  • Patting the chicken slightly dry before cooking helps it develop better char, though some marinade should remain
03 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge 30 minutes before cooking
  • Let the cooked chicken rest for 5 minutes before serving to redistribute the juices throughout the meat

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