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Tandoori Chicken Recipe

Tandoori Chicken
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Tandoori Chicken is a charred, tender, and spicy dish marinated in yogurt and aromatic Indian spices, then cooked to perfection. This easy recipe lets you enjoy the bold flavors of this iconic dish without needing a traditional clay oven.

Ingredients

Chicken and Marinade

  • Chicken: 2 lbs (thighs or drumsticks, skin-off)
  • Plain Yogurt: 1¼ cups (Greek or full-fat preferred)
  • Lemon Juice: 1 medium lemon, freshly squeezed
  • Salt: 1 teaspoon
  • Onion: ½, finely chopped
  • Garlic: 1 clove, minced
  • Ginger: 1 teaspoon, grated
  • Garam Masala: 2 teaspoons
  • Cayenne Pepper: 1 teaspoon (reduce for less heat)
  • Food Coloring (optional): 1 tsp red + 1 tsp yellow
  • Cilantro: 2 teaspoons, chopped (plus extra for garnish)

For Serving

  • Lemon Wedges: For squeezing over chicken
  • Sides: Naan, biryani, mint chutney, or cucumber salad

Instructions

1. Prepare the Chicken

  1. Remove the skin from chicken pieces for better marinade absorption.
  2. Make 2–3 deep slits in each piece to allow flavors to sink in.
  3. Rub the chicken with lemon juice and salt. Let it rest for 20 minutes.

Pro Tip: The slits help the spices penetrate deeper—don’t skip this step!

2. Make the Marinade

  1. In a large bowl, mix yogurt, onion, garlic, ginger, garam masala, cayenne pepper, and optional food coloring.
  2. Coat the chicken with the marinade, ensuring every piece is well covered.
  3. Cover the bowl and refrigerate for 6 to 24 hours.

Visual Cue: The marinade should be thick enough to cling to the chicken.

Common Mistake: Avoid marinating for less than 6 hours—it won’t develop the bold flavors.

3. Choose Your Cooking Method

Option A: Grill

  1. Preheat grill to medium-high heat and lightly oil the grates.
  2. Remove chicken from marinade, letting excess drip off.
  3. Grill for 15–20 minutes per side, until charred and fully cooked (165°F/74°C internal temp).

Option B: Oven

  1. Preheat oven to 425°F (220°C). Line a baking tray with a wire rack and grease it lightly.
  2. Place chicken on the rack and roast for 40 minutes, flipping halfway through.

Option C: Stovetop

  1. Heat a non-stick pan over medium heat with a splash of oil.
  2. Cook chicken in batches for 10–12 minutes per side, until golden and cooked through.

Pro Tip: For extra smokiness, briefly broil the chicken after cooking.

4. Serve and Garnish

  1. Transfer chicken to a platter and sprinkle with fresh cilantro.
  2. Serve with lemon wedges for squeezing on top.

Pair It With: Naan, mint chutney, cucumber salad, or fluffy basmati rice.

Notes

Serving Suggestions

  • Arrange chicken on a platter with lettuce, sliced onions, and lime wedges for an elegant look.
  • Add grilled veggies or a side of lentil soup for a complete meal.

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat in an oven at 300°F (150°C). Brush with butter to keep it juicy.

Tips & Tricks

  • Use fresh spices for the best flavor.
  • Skip the food coloring if you prefer natural tones—it doesn’t affect taste.
  • If using frozen chicken, thaw completely before starting.

Find it online: https://indianrecipe.info/tandoori-chicken/