Tandoori Chicken Spiced Indian (Printable)
Tender chicken thighs marinated in spiced yogurt, roasted until perfectly charred and juicy.
# What You'll Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs and drumsticks
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 1 tbsp garlic paste
06 - 1 tbsp ginger paste
07 - 2 tsp ground coriander
08 - 2 tsp ground cumin
09 - 2 tsp garam masala
10 - 1.5 tsp Kashmiri red chili powder
11 - 1 tsp turmeric powder
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
→ Garnish & Serving
14 - 1 small red onion, thinly sliced
15 - Lemon wedges
16 - Fresh cilantro leaves
# Steps:
01 - Make shallow cuts in chicken pieces with a sharp knife to allow marinade penetration.
02 - Whisk together yogurt, lemon juice, oil, garlic paste, ginger paste, coriander, cumin, garam masala, chili powder, turmeric, salt, and pepper in a large bowl until fully combined.
03 - Coat chicken thoroughly with marinade. Cover and refrigerate for 6 hours, preferably overnight.
04 - Preheat oven to 450°F. Line a baking sheet with foil and place a wire rack on top.
05 - Shake excess marinade from chicken and arrange on wire rack. Bake for 25-30 minutes, turning once halfway, until cooked through and edges are slightly charred.
06 - Broil on high for 2-3 minutes for additional char, or grill over hot coals for a few minutes per side.
07 - Let chicken rest for 5 minutes. Garnish with sliced red onion, lemon wedges, and cilantro. Serve hot.
# Expert Tips:
01 -
- The high heat oven trick gives you that restaurant style char without needing a traditional clay tandoor
- Marinating overnight transforms ordinary chicken into something that tastes like it's been simmering in spices for days
02 -
- The wire rack is non negotiable if you want that slightly crispy exterior instead of steamed chicken sitting in pooling yogurt
- Patience with the marinating time is what separates restaurant quality tandoori from something that just tastes like spiced baked chicken
03 -
- Line your baking sheet with foil underneath the wire rack because the marinade will drip and burn onto the pan, making cleanup a nightmare otherwise
- If your chicken is browning too fast but not cooked through, tent it with foil and reduce the temperature to 400°F for the remaining time