Description

This classic Tandoori Chicken recipe delivers succulent, spice-marinated chicken with vibrant flavors and an irresistible smoky char. Marinated in yogurt, lemon, and warming Indian spices, then baked or grilled for a juicy, aromatic dish that’s perfect as a main course or party appetizer.

Ingredients

Units Scale

For the Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons tandoori masala (or a mix of paprika, coriander, cumin, and garam masala)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder (adjust to taste)
1 teaspoon salt

For the Chicken

2 lbs (about 900g) bone-in, skinless chicken thighs or drumsticks

For Garnish (Optional)

Chopped cilantro
Lemon wedges
Sliced red onion

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Instructions

Prep the Chicken: Using a sharp knife, make deep slashes in the chicken pieces. This helps the marinade penetrate for extra flavor and tenderness.
Prepare the Marinade: In a large bowl, whisk together yogurt, lemon juice, oil, all spices, ginger and garlic paste, and salt until combined into a smooth marinade.
Marinate the Chicken: Add chicken to the bowl, turning to coat each piece evenly. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Preheat the Oven or Grill: When ready to cook, preheat your oven to 425°F (220°C) or prepare a grill for medium-high direct heat.
Cook the Chicken: Arrange chicken pieces on a wire rack over a baking sheet or directly on a greased grill rack. Roast or grill for 25–30 minutes, turning once, until cooked through and slightly charred at the edges. For extra char, broil the chicken for 2–3 minutes at the end.
Garnish and Serve: Let the tandoori chicken rest for 5 minutes. Garnish with chopped cilantro, lemon wedges, and sliced red onion. Serve hot with naan or rice.

Notes

For that signature smoky flavor, you can quickly smoke the finished chicken using the ‘dhungar’ method with hot charcoal and a drizzle of ghee.
Baking the chicken on a wire rack ensures even cooking and crispier edges.
If you want to make it dairy-free, swap yogurt for coconut or soy yogurt.
This marinade works well for boneless chicken breast or even paneer, if you prefer a vegetarian option.

Nutrition

Serving Size: 1/4 of recipe (about 2-3 pieces)
Calories: 320
Sugar: 3g
Sodium: 700mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 38g
Cholesterol: 135mg