Tandoori Chicken (Print Page)

Tender chicken marinated in spiced yogurt, roasted to smoky perfection with classic Indian flavors.

# What You Need:

→ Chicken

01 - 1.5 lbs (700 g) chicken legs and thighs, skinless

→ 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

# Directions:

01 - Make shallow cuts across the chicken legs and thighs 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 all the spices are evenly incorporated into a smooth paste.
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 at least 4 hours, preferably overnight for maximum flavor development.
04 - Preheat the oven to 425°F (220°C) or prepare a hot grill for direct cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is fully cooked through and lightly charred on the edges.
06 - Transfer the chicken to a serving platter, garnish with freshly chopped cilantro and lemon wedges, and serve immediately while hot.

# Expert Tips:

01 -
  • The yogurt marinade does all the heavy lifting, so you barely have to think once the chicken goes in the oven.
  • That smoky char on the edges makes people think you cooked over live coals for hours.
  • It pairs with practically anything: fluffy basmati, warm naan, or even a simple cucumber salad on a weeknight.
02 -
  • Skipping the overnight marination is the single biggest mistake you can make because the chicken will taste flat no matter how good your spice blend is.
  • The wire rack matters more than you think because it lets hot air circulate underneath instead of steaming the bottom in its own juices.
03 -
  • If you want that authentic coal fired smokiness without a grill, place a small piece of natural charcoal on a piece of foil inside the baking sheet and let it smoke alongside the chicken during the last ten minutes.
  • Pat the chicken dry with paper towels before scoring it because excess moisture prevents the marinade from adhering properly.

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