Tandoori Chicken Classic (Print Version)
Yogurt-marinated chicken spiced with tandoori masala, roasted until charred and finished with cilantro and lemon.
# What You'll Need:
→ Chicken
01 - 1.5 lbs chicken legs and thighs, skinless
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp tandoori masala or mild curry powder
05 - 1 tbsp ginger paste
06 - 1 tbsp garlic paste
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp chili powder (adjust to taste)
12 - 1 1/2 tsp salt
13 - 2 tbsp vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How to Make It:
01 - Make shallow slits across the chicken pieces to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Whisk until smooth and well blended.
03 - Add the chicken pieces to the marinade, coating each piece thoroughly on all sides. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
04 - Preheat the oven to 425°F or prepare a hot grill for direct cooking.
05 - Arrange the chicken on a wire rack set over a baking sheet, or place directly on the grill. Roast for 30 to 35 minutes, turning once and basting with extra marinade halfway through, until the chicken is cooked through and slightly charred on the edges.
06 - Transfer the chicken to a serving platter, garnish with chopped fresh cilantro and lemon wedges, and serve hot.
# Expert Advice:
01 -
- The yogurt marinade does double duty, tenderizing the meat while carrying spice deep into every bite so nothing tastes one note.
- You get restaurant quality char and smoke right from a home oven, no tandoor or special equipment required.
- Leftovers, if you have any, make an incredible next day wrap with nothing more than a flatbread and a swipe of yogurt.
02 -
- Do not skip the scoring step because without those slits the marinade sits on the surface and you end up with bland meat under a flavorful crust.
- Marinating for less than four hours produces noticeably less tender chicken, I learned this the hard way on a weeknight when impatience won.
03 -
- Pat the chicken dry before scoring it because excess moisture dilutes the marinade and prevents it from clinging properly to the meat.
- Brush the chicken with a thin layer of oil right before it goes into the oven to encourage those beautiful dark blistered spots that make people ask how you did it.