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Charred red-orange Indian tandoori chicken with lemon, onion, cilantro, and mint chutney.

Indian Tandoori Chicken

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Yogurt-marinated Indian chicken roasted at high heat with ginger, garlic, lemon, and warm spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 410
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Mixing bowl
  • Wire rack
  • Lined sheet pan
  • Tongs
  • Instant-read thermometer

Method
 

Marinate:
  1. Pat the chicken dry and score each piece deeply with a knife.
  2. 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:
  1. Heat the oven to 450°F (230°C). Arrange the chicken on a wire rack over a lined sheet pan.
  2. 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:
  1. Rest the chicken for 5 minutes. Serve with lemon wedges, onion, cilantro, and mint chutney.

Nutrition

Calories: 410kcalCarbohydrates: 10gProtein: 40gFat: 24gSaturated Fat: 6gCholesterol: 150mgSodium: 690mgFiber: 2gSugar: 4g

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.