Tandoori Chicken (Print View)
Tender chicken pieces marinated in yogurt and fragrant spices, grilled to smoky perfection with charred edges and juicy interior.
# What You Need:
→ Chicken
01 - 4 large chicken thighs or drumsticks (approximately 1.75 pounds), skinless
→ Marinade
02 - 7 ounces plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 ½ teaspoons Kashmiri chili powder or mild paprika
09 - 1 teaspoon turmeric powder
10 - 1 teaspoon garam masala
11 - 1 teaspoon salt
12 - 2 tablespoons vegetable oil
→ Garnish
13 - Fresh cilantro, chopped
14 - Lemon wedges
# How-To Steps:
01 - Make deep cuts in each chicken piece using a sharp knife to allow marinade penetration into the meat fibers.
02 - Combine yogurt, lemon juice, garlic, ginger, cumin, coriander, chili powder, turmeric, garam masala, salt, and oil in a large bowl. Whisk thoroughly until completely smooth and uniform.
03 - Submerge chicken pieces in the marinade, ensuring complete coating. Cover container and refrigerate for minimum 2 hours, preferably overnight for optimal flavor development.
04 - Preheat oven to 430°F or prepare grill to medium-high heat setting.
05 - Place marinated chicken on wire rack positioned over baking sheet, or directly on grill grates.
06 - Roast or grill for 30 to 35 minutes, turning pieces halfway through cooking. Chicken is done when juices run clear, internal temperature reaches 165°F, and edges show characteristic char marks.
07 - Sprinkle freshly chopped cilantro over chicken and present with lemon wedges. Serve immediately while hot.
# Expert Hints:
01 -
- The yogurt marinade makes the chicken incredibly tender while infusing every fiber with aromatic spice
- That gorgeous charred exterior gives you restaurant-level flavor with minimal effort
02 -
- Score the meat deeply without cutting all the way through, or the marinade will escape and the chicken may dry out
- Let the chicken rest at room temperature for 20 minutes before cooking if you've marinated overnight, ensuring even cooking
03 -
- Pat the chicken dry before marinating if the skin is still on, helping the spices adhere and the skin crisp properly
- Line your baking tray with foil for easier cleanup, the sugary marinade will caramelize and drip