Tandoori Chicken Spicy Marinated (Print Version)
Juicy, spice-marinated chicken roasted to smoky perfection with aromatic Indian flavors.
# What You'll Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs and drumsticks
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 1 tbsp garlic paste (about 4 cloves)
06 - 1 tbsp ginger paste (about 2-inch piece)
07 - 2 tsp ground coriander
08 - 2 tsp ground cumin
09 - 2 tsp garam masala
10 - 1.5 tsp Kashmiri red chili powder or mild paprika
11 - 1 tsp turmeric powder
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
→ Garnish & Serving
14 - 1 small red onion, thinly sliced
15 - Lemon wedges
16 - Fresh cilantro leaves
# How to Make It:
01 - Using a sharp knife, make shallow cuts in the chicken pieces to allow the marinade to penetrate deeply into the meat.
02 - In a large bowl, whisk together the Greek yogurt, lemon juice, vegetable oil, garlic paste, ginger paste, coriander, cumin, garam masala, chili powder, turmeric, salt, and black pepper until completely smooth and well combined.
03 - Add the scored chicken pieces to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 6 hours, preferably overnight, for maximum flavor development.
04 - Preheat your oven to 450°F. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation around the chicken.
05 - Remove chicken from the marinade, shaking off excess. Arrange pieces on the wire rack in a single layer. Bake for 25-30 minutes, turning once halfway through, until cooked through and edges are slightly charred.
06 - For authentic tandoori flavor, broil on high for 2-3 minutes at the end of cooking time, or grill over hot coals for a few minutes per side until lightly charred.
07 - Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with thinly sliced red onion, lemon wedges, and fresh cilantro leaves. Serve immediately with naan, basmati rice, or cucumber raita.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing it with deep, complex spices that taste like they have been simmering for hours
- High heat creates those gorgeous charred edges and smoky flavor you usually only get at restaurants
02 -
- Six hours of marinating is the minimum, but overnight transforms this dish into something extraordinary
- A wire rack is essential because it lets air circulate underneath, preventing soggy bottoms and ensuring even cooking
03 -
- Bring chicken to room temperature for 20 minutes before cooking to ensure even cooking throughout
- Pat the chicken very dry before scoring, as excess moisture prevents the marinade from clinging properly