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Tandoori Chicken (Indian) Recipe

Indian · Main course · 60 min total

A classic Indian dish featuring chicken marinated in yogurt and spices, then baked or grilled to achieve a smoky, charred flavor. This home-cook version uses the oven to mimic the tandoor.

Ingredients

• 2 lbs chicken legs and thighs, skin removed, scored
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon garam masala
• 1 tablespoon vegetable oil
• Red food coloring (optional, for color)

Instructions

1. In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, salt, cumin, coriander, paprika, turmeric, cayenne, garam masala, oil, and food coloring (if using). Mix well.
2. Add chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
4. Arrange chicken pieces on the rack, leaving space between them. Bake for 25-30 minutes, turning once halfway, until cooked through and charred in spots.
5. For extra char, broil on high for 2-3 minutes per side. Serve hot with lemon wedges, onion rings, and mint chutney.

Tips

• For best results, marinate overnight to allow flavors to penetrate.
• If using food coloring, use sparingly; traditional tandoori chicken has a vibrant red-orange hue.
• Serve with naan bread and a side of cucumber raita.

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