Description

There’s something truly magical about tandoori chicken. The smoky, charred flavor paired with the deep, warm spices makes this dish unforgettable. It’s more than just a recipe – it’s a culinary experience. Originating from the Indian subcontinent, tandoori chicken is traditionally cooked in a tandoor, a cylindrical clay oven that imparts its signature smoky essence. While most of us don’t have a tandoor sitting in our kitchens, this recipe is thoughtfully adapted to bring the rich, authentic flavors of tandoori chicken to your table using your oven or grill.

Picture this: juicy chicken infused with the tangy notes of yogurt, vibrant red hues from spices like paprika and turmeric, and the boldness of ginger, garlic, and garam masala. Whether you’re hosting a gathering, looking for a new dinner idea, or craving the comfort of Indian flavors, this tandoori chicken recipe will quickly become a favorite in your household. It’s perfect for those who love bold flavors and enjoy experimenting with their cooking.

Let’s dive into this simple yet irresistible recipe that’s sure to delight your taste buds and transport you to the bustling streets of India.

Ingredients

Scale

2 lbs (1 kg) chicken (bone-in thighs and drumsticks recommended)
1 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon garam masala
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon chili powder (adjust to taste)
1 teaspoon salt
2 tablespoons vegetable oil
Fresh cilantro and lemon wedges (for garnish)

Instructions

Prepare the Chicken
Begin by making a few deep cuts in the chicken pieces. This step helps the marinade penetrate deeper into the meat, ensuring every bite is packed with flavor.
Make the Marinade
In a large mixing bowl, whisk together the yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, garlic, ginger, chili powder, salt, and vegetable oil. The mixture should be thick, creamy, and aromatic.
Marinate the Chicken
Add the chicken pieces to the bowl and coat them generously with the marinade. Use your hands to massage the mixture into the chicken, making sure it gets into the cuts you made earlier. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, but preferably overnight for maximum flavor.
Preheat and Prepare
When you’re ready to cook, preheat your oven to 400°F (200°C) or heat your grill to medium-high. If using an oven, line a baking sheet with foil and place a wire rack on top. This setup allows the heat to circulate evenly, giving the chicken a nice char.
Cook the Chicken
Place the chicken on the prepared rack or directly on the grill grates. Bake or grill for 30-40 minutes, turning halfway through, until the chicken is cooked through and has a beautiful char on the outside. The internal temperature should reach 165°F (74°C).
Rest and Serve
Once done, let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lemon wedges for an extra burst of freshness.

Notes

If you prefer boneless chicken, you can use chicken breasts or thighs. However, bone-in pieces retain more moisture and flavor.
For an authentic smoky flavor, try using a small piece of charcoal to create a “dhungar” effect. Simply place a lit charcoal piece in a bowl, set it in the center of your marinated chicken, and drizzle with a bit of oil. Cover tightly for a few minutes to let the smoky aroma infuse the chicken.