Tandoori Chicken
Tandoori Chicken is a smoky, charred North Indian classic made by marinating chicken in a spiced yogurt mixture and roasting it at high heat until deeply blistered. Traditionally cooked in a clay tandoor, it delivers vibrant color and bold flavor.
By YumYum Editorial · Indian
Prep: 20 min · Cook: 35 min · Total: 55 min · Serves 4
Ingredients
- 3 lb bone-in chicken pieces (legs, thighs, drumsticks), skin removed, scored
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- to taste Salt to taste
- 2 tbsp mustard oil or vegetable oil
- 3 tbsp melted butter, for basting
- 1 lemon, cut into wedges
- to taste Sliced red onion, for serving
Instructions
- Score the chicken pieces with shallow slashes to help the marinade penetrate deeply.
- In a bowl, whisk together yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, salt, and mustard oil.
- Coat the chicken thoroughly in the marinade, working it into the slashes; cover and refrigerate for at least 4 hours, ideally overnight.
- Preheat oven to 475°F (or prepare a hot grill) and place a wire rack over a foil-lined baking sheet.
- Arrange chicken pieces on the rack, letting excess marinade drip off, and roast for 20 minutes.
- Flip the chicken, baste with melted butter, and continue roasting until charred at the edges and cooked through (internal temperature of 165°F), 12-15 more minutes.
- For extra char, finish briefly under the broiler for 2-3 minutes, watching closely to avoid burning.
- Rest 5 minutes, then serve hot with lemon wedges, sliced onion, and mint chutney.