Tandoori Chicken

Name: Tandoori Chicken
Cook time: 220 min
Total time: 220 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Bone-In Chicken Legs and Thighs, skin removed, scored (about 8 pieces); 1 1/2 tsp Salt; 2 tbsp Lemon Juice; 1 tsp Kashmiri Red Chili Powder; 200g Plain Full-Fat Yogurt, thick/hung curd preferred; 2 tbsp Ginger Garlic Paste; 2 tsp Kashmiri Red Chili Powder; 1 tsp Ground Cumin; 1 1/2 tsp Ground Coriander; 1/2 tsp Turmeric Powder; 1/2 tsp Pepper (Black), freshly ground; 1 tsp Garam Masala; 1 tsp Kasuri Methi, dried fenugreek, crushed; 2 tbsp Mustard Oil, warmed until smoking, then cooled; 1 tsp Salt; 2 tbsp Butter, or ghee, melted, for basting; 1 tsp Mustard Oil, optional, for basting; 1 tsp Chaat Masala, to sprinkle; 1 small Red Onion, sliced into rings; 1 Lemon, cut into wedges; 1 handful of Cilantro Leaves, fresh

Tandoori Chicken is a fragrant, charred classic with tender, juicy meat infused with warm spices and tangy yogurt. Marinated overnight and cooked until smoky and slightly crisp at the edges, it’s perfect served with bright lemon, crunchy onions, and fresh cilantro for contrast. This recipe yields restaurant-style chicken that’s both bold and comforting.

Tandoori Chicken is a fragrant, charred classic with tender, juicy meat infused with warm spices and tangy yogurt. Marinated overn... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.3

Time

3 hrs30 min

Price

1,06 €

Calories

540 kcal

low calorie

meal prep

gluten free

low carb

Method

Prep the chicken

Pat the bone-in chicken legs and thighs dry, peel off any remaining skin, and make 2 to 3 deep slashes in the meaty side of each piece so the marinade can sink in. Slice the red onion into rings, cut the lemon into wedges, and pick the cilantro leaves so the platter is ready at the end.

Season the chicken

In a large bowl, massage the salt, lemon juice, and Kashmiri red chili powder into the chicken until the pieces are evenly coated and lightly stained red. Let it sit for 20 minutes while you make the yogurt marinade.

Mix the marinade

In another bowl, whisk together the Plain Full-Fat Yogurt, Ginger Garlic Paste, the remaining Kashmiri red chili powder, Ground Cumin, Ground Coriander, Turmeric Powder, freshly ground black pepper, Garam Masala, crushed Kasuri Methi, and the remaining salt until smooth and thick. Warm the Mustard Oil in a small pan until it just starts to smoke, let it cool briefly, then whisk it in until the marinade turns glossy and deep orange.

Coat and chill

Add the chicken to the yogurt mixture and turn each piece until it is fully coated, pressing the marinade into the slashes. Cover the bowl and refrigerate for 2 hours at minimum, or overnight for the deepest flavor.

Preheat the broiler

When the marinating time is nearly up, set an oven rack about 6 inches from the heat and preheat the broiler. Line a baking tray with foil so the marinade drips do not stick and burn.

Broil the chicken

Arrange the chicken on the tray in a single layer, leaving a little space between pieces so they brown instead of steam. Brush the tops with the melted Butter and a little more mustard oil, then broil for 10 minutes. Flip the pieces, brush again, and broil for 8 to 10 minutes more until the edges are charred in spots and the thickest part near the bone reaches 165° F.

Finish and serve

Let the chicken rest for a couple of minutes, then move it to a serving platter. Finish with a light sprinkle of Chaat Masala, then scatter the onion rings, lemon wedges, and cilantro leaves over and around the chicken. Serve hot with any buttery drippings spooned over the top.