Tandoori Chicken
This oven-baked tandoori chicken delivers restaurant-quality char and juicy, tender meat using a yogurt-based marinade and a simple spice blend—no clay tandoor required.
Equipment
- Large mixing bowl - for marinating
- Wire rack - for oven method
- Meat thermometer - instant-read
- Sharp knife - for scoring chicken
- Small bowl - for basting mixture
- Outdoor grill or charcoal grill - optional, for authentic smoky flavor
- Metal skewers - optional, for grilling
- Food processor - optional, for making ginger-garlic paste from scratch
- Cast iron grill pan - optional, if not using outdoor grill
Ingredients
- 2 lb chicken pieces - 900g, drumsticks, thighs, or breasts, skin removed
- 1 cup plain full-fat Greek yogurt - 240ml
- 3 tablespoon lemon juice - about 2 lemons, divided
- 3 tablespoon ginger-garlic paste
- 2 tablespoon vegetable oil - or mustard oil
- 2 teaspoon Kashmiri red chili powder - or regular chili powder
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon kasuri methi - dried fenugreek leaves, crushed
- 1.5 teaspoon salt - divided
- 0.5 teaspoon black pepper
- red food coloring - optional, for traditional color
For Basting
- 2 tablespoon butter - or ghee, melted
- 1 tablespoon lemon juice
- 0.5 teaspoon chaat masala
For Serving
- lemon wedges
- sliced onions
- fresh cilantro
- mint chutney - optional
Instructions
- Remove skin, score chicken, pat dry, season with lemon and salt, and let sit for 10 minutes.
- Whisk yogurt, ginger-garlic paste, remaining lemon juice, spices, kasuri methi, oil, and optional food coloring until smooth.
- Coat chicken thoroughly with marinade, work into slashes, cover, and refrigerate for at least 4 hours (overnight preferred).
- Preheat oven to 450°F (230°C) with rack in top third. Line a baking sheet with foil, place a wire rack on top, and oil the rack.
- Arrange chicken on the rack and roast for 20 minutes. Flip and cook for another 12-15 minutes until internal temperature reaches 165°F (74°C).
- Brush chicken with melted butter, lemon juice, and chaat masala during the last 5 minutes of cooking. Rest for 5 minutes.
- Garnish with lemon wedges, sliced onions, and cilantro. Serve with mint chutney, naan, or rice.
Notes
- Always use bone-in chicken: Thighs and drumsticks stay juicier than boneless pieces at high heat.
- Don't skip scoring: Make cuts at least ½ inch deep to allow marinade to penetrate.
- Use full-fat Greek yogurt: Low-fat yogurt makes a watery marinade that won't cling to the chicken.
- Marinate overnight for best results: 4 hours is minimum, but 8-12 hours produces significantly more flavor.
- Bring chicken to room temperature: Let it sit out for 30 minutes before cooking for even cooking.
- Preheat thoroughly: A screaming hot oven or grill is essential for that signature char.
- Use a meat thermometer: Pull chicken at 165°F (74°C) to avoid drying out.
- Don't overcrowd: Leave space between pieces so they roast instead of steam.
- Save extra marinade: Reserve 2-3 tablespoons before adding raw chicken for basting or sauce.
- Create smoky flavor at home: Place a small piece of burning charcoal in a heat-proof bowl near the chicken during the last few minutes of cooking.
- Store leftovers properly: Cooked chicken keeps in the fridge for 4 days or freezer for 3 months. Reheat in the oven or air fryer.
- Adjust heat level: Kashmiri chili is mild; add cayenne or regular chili powder for more spice.
Nutrition
Serving: 1pieceCalories: 285kcalCarbohydrates: 6gProtein: 34gFat: 14gSaturated Fat: 4gCholesterol: 125mgSodium: 520mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 6mgCalcium: 10mgIron: 12mg
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