Description
Spicy and aromatic, tandoori chicken brings India’s culinary passion to your kitchen with bold, smoky flavors. Marinated in yogurt and warming spices, this dish delivers a perfect balance of heat and tenderness that beckons you to savor each delicious bite.
Ingredients
Scale
Meat
- 4 chicken leg quarters, skinless (or bone-in thighs/drumsticks)
Spices and Seasonings
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon chaat masala (optional)
- 1/2 teaspoon dried fenugreek leaves (crushed)
- 1.5 teaspoons salt
Marinade and Additional Ingredients
- 6 tablespoons plain yogurt (or Greek yogurt)
- 1.5 tablespoons ginger paste
- 1.5 tablespoons garlic paste
- 2.3 tablespoons (34 grams) melted butter (for basting)
- 1 tablespoon lemon juice
- 34 drops red food coloring (optional)
- 2 tablespoons oil
Serving Accompaniments
- Green mint chutney
- Salad
- Lime or lemon wedges
Instructions
- Create strategic incisions across chicken pieces to enhance marinade penetration and ensure even flavor distribution, cutting 3-4 deep slits on both meat sides.
- Craft a robust marinade by thoroughly blending yogurt, spices, and aromatic herbs in a spacious mixing vessel, creating a vibrant coating for the protein.
- Immerse chicken pieces completely in the marinade, massaging spices into every crevice, then seal and refrigerate for 12-24 hours to allow complex flavors to develop.
- Remove chicken from refrigeration, allowing it to temper at ambient temperature for approximately 30 minutes before cooking to promote uniform heat absorption.
- Arrange oven rack in center position and preheat to 400°F, preparing a foil-lined baking sheet with elevated wire rack to facilitate optimal air circulation.
- Position marinated chicken pieces on rack, ensuring minimal contact and meat side facing upward to encourage even roasting and crisp exterior.
- Roast chicken for initial 30-minute period, developing rich caramelized surfaces and infusing deep tandoori characteristics.
- Carefully baste with reserved marinade, intensifying flavor profile and maintaining moisture during subsequent 10-minute cooking intervals.
- Apply melted butter during final cooking stages, creating lustrous, golden-brown exterior with subtle charred edges.
- Verify internal temperature reaches 185°F using meat thermometer, guaranteeing safe and perfectly cooked chicken.
- Optional broiling technique can generate additional smoky complexity and aesthetic char marks.
- Allow chicken to rest momentarily, enabling juices to redistribute and ensuring maximum tenderness.
- Plate alongside vibrant mint chutney, crisp garden salad, and zesty lemon wedges to complement robust tandoori flavors.
Notes
- Choose bone-in, skin-on chicken thighs or drumsticks for maximum flavor and juiciness, as they retain moisture better during high-heat cooking.
- Create extra-deep marinade cuts to help the spices penetrate deeper into the meat, ensuring a more intense and flavorful tandoori chicken experience.
- Pat chicken dry before marinating to help the spices adhere better and create a more robust, crispy exterior during cooking.
- Swap yogurt with dairy-free alternatives like coconut or almond yogurt for a lactose-free version that maintains the creamy marinade texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 1 g
- Sodium: 880 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 140 mg