Tandoori Chicken
Succulent chicken marinated in yogurt and aromatic spices, then roasted until charred and smoky. A classic Indian dish with bold, complex flavors and tender, juicy meat.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat chicken pieces dry with paper towels. Make shallow cuts in the thickest parts of the thighs and drumsticks to help marinade penetrate.
Step 2
In a bowl, whisk together yogurt, ginger-garlic paste, Kashmiri chili powder, cumin, coriander, garam masala, turmeric, lemon juice, oil, and salt until smooth.
Step 3
Coat chicken pieces thoroughly with the marinade, working it into the cuts. Cover and refrigerate for at least 30 minutes, or up to 8 hours for best flavor.
Step 4
Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil.
Step 5
Arrange marinated chicken on the prepared baking sheet in a single layer, skin-side up.
Step 6
Roast for 25–30 minutes, until the chicken is cooked through (165°F/74°C internal temperature) and the skin is charred and blistered.
Step 7
Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and serve hot with lemon wedges and sliced red onion.
Tools you’ll need
- rimmed baking sheet
- foil
- mixing bowl
- whisk
- paper towels
- meat thermometer
- chef's knife
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