Tandoori Chicken (Printable version)

Classic Indian dish with juicy marinated chicken roasted with smoky spices and bold flavors.

# What You'll Need:

→ Chicken

01 - 1.5 lbs bone-in, skinless chicken thighs and drumsticks

→ Marinade

02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 1 tbsp garlic paste (about 4 cloves)
06 - 1 tbsp ginger paste (about 2-inch piece)
07 - 2 tsp ground coriander
08 - 2 tsp ground cumin
09 - 2 tsp garam masala
10 - 1.5 tsp Kashmiri red chili powder or mild paprika
11 - 1 tsp turmeric powder
12 - 1 tsp salt
13 - 0.5 tsp ground black pepper

→ Garnish & Serving

14 - 1 small red onion, thinly sliced
15 - Lemon wedges
16 - Fresh cilantro leaves

# How to Prepare:

01 - Using a sharp knife, make shallow cuts in the chicken pieces to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, whisk together the Greek yogurt, lemon juice, vegetable oil, garlic paste, ginger paste, ground coriander, cumin, garam masala, Kashmiri chili powder, turmeric, salt, and black pepper until thoroughly combined.
03 - Add the scored chicken pieces to the bowl with the marinade. Turn the pieces to ensure complete coating on all sides. Cover the bowl tightly and refrigerate for a minimum of 6 hours, preferably overnight for optimal flavor penetration.
04 - Preheat your oven to 450°F. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation and even cooking.
05 - Remove chicken from marinade, shaking off excess liquid. Arrange pieces on the wire rack in a single layer. Bake for 25 to 30 minutes, turning once halfway through cooking, until the chicken is fully cooked and edges are slightly charred.
06 - For authentic tandoori flavor, switch to broil on high setting for 2 to 3 minutes to achieve additional charring. Alternatively, grill over hot coals for a few minutes per side.
07 - Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with thinly sliced red onion, fresh lemon wedges, and cilantro leaves. Serve immediately while hot.

# Expert advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every fiber with flavor
  • You get that authentic tandoor-charred taste right in your home oven
  • The spice blend hits perfect notes—warm, smoky, slightly tangy, with just enough heat
02 -
  • Pat the chicken semi-dry before marinating—excess moisture dilutes the spice mixture and prevents proper adhesion
  • The wire rack is non-negotiable—baking directly on the sheet creates steamed chicken with no char
  • That final broiler step makes all the difference between good chicken and great tandoori
03 -
  • Use kitchen shears to cut chicken into serving portions after cooking—keeping pieces whole retains more moisture
  • If your chicken is browning too fast, tent loosely with foil and reduce oven temperature by 25 degrees

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