Chicken Tandoori
This flavorful Chicken Tandoori recipe features bone-in chicken marinated in a vibrant, spiced yogurt mixture and roasted or grilled to perfection. Juicy, aromatic, and charred on the outside, this classic Indian-inspired dish is perfect for weeknight dinners or festive gatherings. Serve it with naan, rice, or salad for a complete, protein-packed meal.
Ingredients
- 2 lbs chicken pieces bone-in, skinless – thighs or drumsticks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 4 garlic cloves minced
- 1 tbsp grated ginger
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- ¼ –½ tsp cayenne pepper optional
- 1 tsp salt
- 2 tbsp cooking oil or melted ghee
Instructions
- Lightly score the chicken pieces to allow the marinade to penetrate.
- In a bowl, mix yogurt, lemon juice, garlic, ginger, and all spices.
- Add chicken and coat thoroughly. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
- Preheat oven to 425°F (220°C) or heat a grill.
- Place chicken on a wire rack over a baking tray or directly on grill grates.
- Roast or grill for 25–35 minutes, flipping halfway, until chicken is fully cooked and slightly charred.
- Let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro if desired.
Notes
- For a milder dish, reduce or omit cayenne pepper.
- Use boneless thighs for faster cooking.
- Add a few drops of liquid smoke or grill over charcoal for deeper smokiness.
- Coconut yogurt can be used for a dairy-free version.