Name: Tandoori Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.75 lbs Chicken thighs, bone-in and skinless; 1 cup Greek yogurt; 2 tbsp Lemon juice; 2 tbsp Ginger-garlic paste; 1 tbsp Kashmiri red chili powder; 1 tsp Garam masala; 0.5 tsp Turmeric powder; 1 tsp Salt; 2 tbsp Vegetable oil

Main Dishes

Tandoori Chicken

Experience the vibrant flavors of North India with this tender, smoky Tandoori Chicken. Marinated in a rich blend of yogurt, lemon, and aromatic spices, it's charred to perfection for a melt-in-your-mouth texture.

Prep

20m

Cook

30m

Serves

Calories

320kcal

Qty	Ingredient
1.75 lbs 800 g	Chicken thighs, bone-in and skinless
1 cup 240 g	Greek yogurt
2 tbsp 30 ml	Lemon juice
2 tbsp 30 g	Ginger-garlic paste
1 tbsp 8 g	Kashmiri red chili powder
1 tsp 2 g	Garam masala
0.5 tsp 1 g	Turmeric powder
1 tsp 6 g	Salt
2 tbsp 30 ml	Vegetable oil

2 Method

Step 1. Make 2-3 deep gashes in the chicken pieces to allow the marinade to penetrate deep into the meat.

Step 2. Rub the chicken with lemon juice, salt, and half of the chili powder; let it sit for 15 minutes as a first marination.

Step 3. In a large mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, remaining spices, and oil until smooth.

Step 4. Coat the chicken thoroughly in the yogurt mixture, ensuring the marinade gets into the gashes. Cover and refrigerate for at least 4 hours, or ideally overnight.

Step 5. Preheat your oven to 425°F (220°C) or prepare an outdoor grill for high heat.

Step 6. Place the chicken on a wire rack set over a foil-lined baking sheet to allow hot air to circulate.

Step 7. Roast or grill for 25-30 minutes, turning once halfway through, until the edges are charred and the internal temperature reaches 165°F.

Step 8. Baste with a little extra oil or melted butter during the last 5 minutes of cooking for a glossy finish.

Step 9. Rest the chicken for 5 minutes before serving with sliced onions, fresh cilantro, and mint chutney.

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Use Kashmiri red chili powder for that signature vibrant red color without making it overly spicy.
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Ensure your yogurt is thick (like Greek yogurt) so the marinade doesn't run off the chicken during cooking.
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Double marination is the secret; the first acid rub tenderizes the meat while the second adds deep flavor.
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For a restaurant-style smoky flavor, use the dhungar method: place a hot piece of charcoal in a small bowl inside the marinade container, pour a drop of oil on it, and seal the lid for 5 minutes.