Tandoori Chicken Classic (Printable View)
Charred yogurt-marinated tandoori chicken with aromatic spices, perfect with naan, rice, or cooling raita.
# Ingredient List:
→ Chicken
01 - 1.5 lbs chicken legs and thighs, skinless
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons tandoori masala or mild curry powder
05 - 1 tablespoon ginger paste
06 - 1 tablespoon garlic paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder, adjust to taste
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How to Make It:
01 - Pat the chicken pieces dry and make shallow slashes across the flesh to allow the marinade to penetrate deeply.
02 - In a large mixing bowl, whisk together the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, cumin, coriander, paprika, turmeric, chili powder, salt, and vegetable oil until smooth and well combined.
03 - Add the chicken pieces to the marinade, turning and coating each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
04 - Preheat the oven to 425°F or prepare a hot grill for direct cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is cooked through and slightly charred on the edges.
06 - Transfer the chicken to a serving platter, garnish with chopped fresh cilantro and lemon wedges, and serve immediately.
# Expert Suggestions:
01 -
- The yogurt marinade does double duty by tenderizing the meat and infusing every bite with warm spiced flavor.
- It looks dramatically impressive but honestly requires very little hands on technique.
02 -
- Do not skip the scoring step because without those slashes the marinade sits on the surface and the inside tastes plain.
- Marinating for less than four hours means you will get color but not much depth so plan ahead and let time do the work.
03 -
- Use your hands to massage the marinade into the chicken because a spoon or tongs will never push the paste into those slashes the way fingers can.
- Line your baking sheet with foil for easy cleanup because that baked on marinade becomes essentially cement once it cools.