Tandoori Chicken Amazing Ultimate (Print View)

Tender spiced chicken with smoky charred edges and authentic Indian flavors

# What You Need:

→ 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

# How-To Steps:

01 - Make shallow slashes in the chicken pieces using a sharp knife to help the marinade penetrate deeply.
02 - Whisk together the yogurt, lemon juice, ginger-garlic paste, oil, salt, cumin, coriander, garam masala, smoked paprika, chili powder, turmeric, and cayenne pepper in a large bowl until smooth.
03 - Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor.
04 - Preheat oven to 425°F or heat grill to medium-high temperature.
05 - Place marinated chicken pieces on a wire rack set over a baking sheet for oven cooking, or directly on grill grates for outdoor cooking.
06 - Roast or grill for 25-30 minutes, turning once halfway through. Cook until internal temperature reaches 165°F and exterior shows a slight char.
07 - Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro and serve with lemon wedges and sliced onions.

# Expert Hints:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing it with layers of spices that bloom during cooking
  • You get that restaurant quality char right at home without any special equipment
  • The recipe forgiving enough for weeknight dinners but impressive enough for guests
02 -
  • Pat the chicken reasonably dry before marinating, too much surface water prevents the spices from sticking properly
  • Do not skip the wire rack, cooking directly on a pan traps steam and prevents that crispy exterior we are after
  • The chicken might look impossibly red from the paprika but that color transforms into the most gorgeous mahogany during cooking
03 -
  • Remove the chicken from the fridge 30 minutes before cooking so it cooks more evenly
  • Turn on your exhaust fan before you start, the spices can get intense when they hit that high heat
  • Squeeze fresh lemon over the chicken right before serving, it wakes up all the spices like nothing else

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