Tandoori Chicken Recipe
Indian · Main course · 55 min total
This classic Indian dish features chicken marinated in yogurt and spices, then baked to perfection. The vibrant red color and smoky flavor make it a favorite for any occasion.
20
min prep
min prep
35
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3 lbs), cut into pieces, skin removed
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- Red food coloring (optional, for authentic color)
Instructions
- 1. In a large bowl, combine yogurt, lemon juice, oil, ginger-garlic paste, cumin, coriander, paprika, garam masala, turmeric, cayenne, salt, and food coloring if using. Mix well.
- 2. Add chicken pieces to the marinade, turning to coat evenly. 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, then turn on the broiler and broil for 5-10 minutes until charred spots appear.
- 5. Let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro.
Tips
- For best results, marinate overnight.
- To achieve a smoky flavor, you can add a piece of hot charcoal to the marinade: heat a small piece of charcoal until red hot, place it in a metal bowl on top of the marinated chicken, pour a little oil over it, and cover immediately for 10 minutes.
- Leftover tandoori chicken can be stored in the refrigerator for up to 3 days.
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