Tandoori Chicken
A traditional Indian dish that captures the essence of spices and aromas, Tandoori Chicken is marinated to perfection, resulting in tender, flavorful meat that is perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs bone-in, skinless chicken thighs or drumsticks Perfect for marinating, delivering that tender, juicy texture.
- 1 cup plain Greek yogurt Helps tenderize the chicken.
- 2 tablespoons lemon juice Adds a splash of brightness.
- 1 tablespoon fresh ginger, grated Provides warmth and spice.
- 3 cloves garlic, minced Adds depth of flavor.
- 2 teaspoons ground cumin Rounds out the flavor profile.
- 2 teaspoons ground coriander Enhances aromatic qualities.
- 2 teaspoons paprika Adds color and sweetness.
- 1 teaspoon turmeric Adds a golden hue.
- 1 teaspoon garam masala Rich and complex spice blend.
- 1 teaspoon chili powder Provides heat, adjust to taste.
- 1 teaspoon salt Enhances overall taste.
- 1 tablespoon vegetable oil Helps the marinade stick.
- Fresh cilantro, chopped (optional for serving) Adds a fresh finish.
- Lemon wedges (optional for serving) For extra zing.
- Sliced red onion (optional for serving) Provides contrast.
- Warm naan or basmati rice (optional for serving) Perfect to soak up flavors.
Instructions
Preparation
- Pat the chicken dry with paper towels to remove excess moisture and make 2-3 shallow slashes in each piece.
- In a large bowl, whisk together the yogurt, lemon juice, ginger, garlic, cumin, coriander, paprika, turmeric, garam masala, chili powder, salt, and oil until smooth.
- Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover tightly and refrigerate for at least 4 hours, ideally overnight.
Cooking
- Preheat your oven to 425°F (220°C) or prepare your grill over medium-high heat.
- Lay the marinated chicken on a lined baking sheet or grill grates and bake for 30-35 minutes or grill for 25-30 minutes, turning halfway through.
- For an extra char, broil for an additional 2-3 minutes at the end of cooking.
- Let the chicken rest for 5 minutes before serving, then garnish with fresh cilantro and lemon wedges.
Notes
For success, ensure you pat the chicken dry before marinating, allow for enough space when cooking, and don’t skip the resting time.