Smoky Tandoori Chicken (Printer-friendly)
Yogurt-marinated tandoori chicken, spiced with cumin, coriander and paprika, roasted until smoky and charred.
# What You Need:
→ Chicken
01 - 1.5 lbs chicken legs and thighs, skinless
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons tandoori masala or mild curry powder
05 - 1 tablespoon ginger paste
06 - 1 tablespoon garlic paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder, adjusted to taste
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How to Make It:
01 - Using a sharp knife, make shallow diagonal slits across each piece of chicken to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Whisk until a smooth, uniform paste forms.
03 - Add the chicken pieces to the marinade, turning and rubbing each piece to ensure complete and even coating. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, ideally overnight for maximum flavor development.
04 - Preheat the oven to 425°F (220°C) and set a wire rack over a rimmed baking sheet. Alternatively, prepare a hot grill for direct high-heat cooking.
05 - Arrange the marinated chicken on the wire rack over the baking sheet or place directly on the grill grates. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is cooked through and slightly charred on the edges.
06 - Transfer the chicken to a warm platter, garnish generously with chopped fresh cilantro and lemon wedges, and serve immediately while hot.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the meat while creating this gorgeous crimson crust that looks like you spent way more effort than you actually did.
- Once you mix the marinade, the fridge does all the heavy lifting while you go about your day, which makes this feel almost deceptively easy for something so packed with flavor.
02 -
- If you skip the scoring step, the marinade sits on the surface and you lose half the flavor, which I learned the hard way after one very bland batch that haunted me for a week.
- Do not rush the marinating time, because four hours is the bare minimum and anything less means you are eating spiced yogurt on chicken rather than chicken that has been transformed from the inside out.
03 -
- A tablespoon of mustard oil added to the marinade gives an authenticity that is hard to describe but immediately recognizable to anyone who grew up eating tandoori chicken at home.
- For the most dramatic color, add an extra half teaspoon of paprika and a pinch of Kashmiri red chili powder, which stains the chicken that iconic deep red without adding overwhelming heat.