Tandoori Chicken

Tandoori Chicken

This classic Indian dish features chicken marinated in spiced yogurt and lemon, then roasted at high heat until smoky and charred at the edges. Perfect for recreating the tandoor experience at home.

Prep

20 min

Cook

30 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1 kg (2 lb 3 oz) bone-in, skinless chicken thighs and drumsticks, about 8 pieces; slashes cut deep into the meat
• •200 g (7 oz) thick plain yogurt, Greek-style or hung yogurt; prevents watery marinade
• •2 tbsp (30 ml) fresh lemon juice
• •2 tbsp (30 g) ginger-garlic paste, or equal parts freshly grated ginger and garlic
• •2 tsp (5 g) garam masala
• •2 tsp (5 g) Kashmiri red chili powder, for deep red color and mild heat; substitute with paprika plus a pinch of cayenne
• •1 tsp (3 g) turmeric powder
• •1 tsp (2 g) ground cumin
• •1 tsp (2 g) ground coriander
• •1 tsp (5 g) salt, or to taste
• •2 tbsp (30 ml) vegetable oil, for basting, plus extra for brushing

Steps

1. 1 In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, chili powder, turmeric, cumin, coriander, and salt until smooth and evenly combined.
2. 2 Using a sharp knife, make deep slashes (about 1 cm deep) into each chicken piece, or cut larger pieces into 2–3 smaller pieces. Add the chicken to the marinade and massage well to coat every surface, pushing the marinade into the slashes.
3. 3 Cover the bowl and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) – the longer it marinates, the deeper the flavour and the more tender the chicken.
4. 4 Preheat the oven to its highest setting (250°C / 482°F or as high as it goes) with a grill/broiler element on if available. Line a baking tray with foil and place a wire rack on top.
5. 5 Remove the chicken from the marinade, letting excess drip off. Place the pieces on the wire rack, leaving space between them. Brush lightly with oil.
6. 6 Roast for 15 minutes. Turn the chicken over, brush with more oil, and continue roasting for another 10–15 minutes, until the internal temperature of the thickest part reaches at least 74°C (165°F) and the edges are charred and smoky. For extra charring, switch to the grill/broiler for the last 2–3 minutes, watching closely to prevent burning.
7. 7 Rest the chicken on a clean plate for 5 minutes before serving. Serve hot with lemon wedges, sliced onions, and fresh coriander, alongside naan or rice.