Tandoori Chicken Amazing Ultimate (Printable)

Succulent chicken marinated in spiced yogurt, roasted for smoky charred perfection

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 lbs chicken thighs or drumsticks, skinless
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tbsp vegetable oil
06 - 1 tsp salt
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - 1/2 tsp turmeric
13 - 1/4 tsp cayenne pepper

→ Finishing & Serving

14 - Fresh cilantro, chopped, for garnish
15 - Lemon wedges
16 - Sliced onions

# Method:

01 - Using a sharp knife, make shallow slashes in the chicken pieces to help the marinade penetrate.
02 - In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, oil, salt, cumin, coriander, garam masala, smoked paprika, chili powder, turmeric, and cayenne pepper.
03 - Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 6 hours, preferably overnight.
04 - Preheat your oven to 425°F or heat a grill to medium-high.
05 - Arrange the marinated chicken pieces on a wire rack set over a baking sheet, or directly on the grill grates.
06 - Roast or grill for 25-30 minutes, turning once halfway, until the chicken is cooked through and has a slight char on the outside. Internal temperature should reach 165°F.
07 - Remove from heat and rest 5 minutes. Garnish with fresh cilantro and serve with lemon wedges and sliced onions.

# Insider Tips:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every fiber with spice
  • You get that sought-after smoky restaurant flavor using just your home oven
  • The spice blend is perfectly balanced so its deeply flavorful without being overwhelmingly hot
02 -
  • Pat the chicken slightly dry before marinating so the yogurt actually sticks instead of sliding right off
  • Let the chicken come to room temperature for 20 minutes before cooking so it cooks evenly
  • The wire rack is essential because it lets excess marinade drip off and air circulate for better charring
03 -
  • Broil the chicken for the last 2-3 minutes if you want extra char and crispy bits
  • Sprinkle chaat masala right before serving for that authentic street food tang

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