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tandoori chicken recipe

Tandoori Chicken Recipe

Pinklady
Tandoori chicken originated in the Indian subcontinent and is believed to have been popularized in the Punjab region. The word “tandoor” refers to a traditional clay oven used to cook this dish. The high heat of the tandoor gives the chicken its signature charred flavor and juicy interior.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Equipment

  • Mixing bowls, knife, cutting board, whisk, tongs, baking sheet or grill, aluminum foil

Ingredients
  

For the Marinade:

  • 1 cup plain yogurt (Greek yogurt works well)
  • 2 tablespoons lemon juice
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon paprika (for color)
  • 1 teaspoon Kashmiri red chili powder (adjust to taste)
  • 1 teaspoon salt

For the Chicken:

  • 1.5 lbs (about 4 pieces) of bone-in chicken (thighs or drumsticks)
  • 2 tablespoons vegetable oil or melted butter (for basting)

Garnish (Optional):

  • Fresh cilantro leaves
  • Lemon wedges

Instructions
 

  • Prepare the Marinade
    In a large mixing bowl, whisk together yogurt, lemon juice, ginger-garlic paste, and all the spices until you have a smooth mixture.
    Taste and adjust the seasoning as needed.
  • Prepare the Chicken
    Wash and pat dry the chicken pieces.
    Make 2-3 deep cuts on each piece with a sharp knife. This helps the marinade penetrate deeply for maximum flavor.
  • Marinate the Chicken
    Place the chicken in the bowl of marinade, ensuring each piece is thoroughly coated.
    Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • Preheat and Prepare the Oven or Grill
    If using an oven, preheat to 400°F (200°C) and line a baking sheet with aluminum foil.
    If using a grill, preheat to medium-high heat and lightly oil the grates.
  • Cook the Chicken
    Arrange the marinated chicken pieces on the prepared baking sheet or grill.
    Bake for 35-40 minutes or grill for 15-20 minutes on each side, basting with oil or butter midway for extra moisture.
    Check that the internal temperature reaches 165°F (75°C) to ensure it’s cooked through.
  • Serve
    Garnish the chicken with fresh cilantro leaves and serve with lemon wedges.
    Pair it with naan, rice, or a side salad for a complete meal.

Video

Keyword Tandoori Chicken Recipe