Tandoori Chicken (Print Version)
Yogurt-and-spice marinated chicken, roasted or grilled until smoky and charred; served with lemon and cilantro.
# What You Need:
→ Chicken
01 - 1.5 lbs skinless chicken legs and thighs
→ 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 diagonal slits across each chicken piece 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 a smooth, uniform paste forms.
03 - Add the chicken pieces to the marinade, turning and rubbing to coat every surface thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
04 - Preheat the oven to 425°F (220°C) with the rack positioned in the upper third, or prepare a hot grill for direct-heat cooking.
05 - Arrange the marinated chicken on a wire rack set over a foil-lined baking sheet, or place directly on the grill grates. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the internal temperature reaches 165°F and the exterior is lightly charred.
06 - Transfer the tandoori chicken to a warm platter, garnish generously with chopped fresh cilantro and lemon wedges, and serve immediately.
# Expert Tips:
01 -
- The yogurt marinade does all the heavy lifting, meaning you can prep it the night before and walk through the door the next evening to dinner that practically cooks itself.
- That deep red, slightly charred exterior you get from a hot oven rivals anything from a restaurant tandoor, no special equipment required.
02 -
- Skipping the scoring step means your marinade sits on the surface and you lose the depth of flavor that makes tandoori chicken worth the effort.
- Marinating for less than four hours will technically work, but the difference between four hours and overnight is the difference between chicken that tastes spiced and chicken that is transformed.
03 -
- Use your hands to massage the marinade into the scored chicken rather than just stirring, because the warmth and pressure help the spices penetrate the meat more effectively than any utensil can.
- A spoonful of mustard oil or a drop of liquid smoke mixed into the marinade mimics the tandoor flavor so convincingly that guests will ask what your secret is.