Tandoori chicken is an Indian favorite marinated in yogurt and spices, then cooked at high heat until the edges char and the meat stays juicy.
Score the chicken so the marinade reaches the meat, rest it long enough to absorb the spices, and roast or grill it hot for the characteristic smoky color.
Use a rack over a lined sheet pan so excess marinade can drip away. This helps the chicken char instead of steaming in its juices.
Serving Suggestions
Serve with mint chutney, lemon wedges, sliced red onion, cilantro, basmati rice, or warm naan.
Recipe Notes
Marinate the chicken for up to 24 hours. Refrigerate leftovers for three days and reheat gently to avoid drying the meat.
Indian Tandoori Chicken
Yogurt-marinated Indian chicken roasted at high heat with ginger, garlic, lemon, and warm spices.
Equipment
- Mixing bowl
- Wire rack
- Lined sheet pan
- Tongs
- Instant-read thermometer
Ingredients
Marinade
- 2 lb bone-in chicken thighs and drumsticks skin removed, deeply scored
- 1 cup plain full-fat yogurt
- 2 tbsp fresh lemon juice
- 4 cloves garlic finely grated
- 2 tbsp fresh ginger grated
- 1 tbsp paprika
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper adjust to taste
- 1 tsp fine salt
- 2 tbsp vegetable oil
To Serve
- 1 medium red onion thinly sliced
- 1 medium lemon cut into wedges
- 1/4 cup fresh cilantro
- 1/2 cup mint chutney
Instructions
Marinate:
- Pat the chicken dry and score each piece deeply with a knife.
- Whisk the yogurt, lemon juice, garlic, ginger, spices, salt, and oil. Coat the chicken thoroughly, cover, and refrigerate for at least 2 hours or overnight.
Roast:
- Heat the oven to 450°F (230°C). Arrange the chicken on a wire rack over a lined sheet pan.
- Roast for 30 to 35 minutes, turning once, until charred in spots and the thickest piece reaches 165°F (74°C). Broil for 1 to 2 minutes if more color is needed.
Serve:
- Rest the chicken for 5 minutes. Serve with lemon wedges, onion, cilantro, and mint chutney.
Notes
- A pinch of red food coloring is traditional in some restaurant versions but is optional; paprika provides natural color.
- The chicken can also be grilled over medium-high heat, turning frequently until cooked through.
Nutrition
Calories: 410kcalCarbohydrates: 10gProtein: 40gFat: 24gSaturated Fat: 6gCholesterol: 150mgSodium: 690mgFiber: 2gSugar: 4g