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