Indian

Tandoori Chicken

Name: Tandoori Chicken
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 whole chicken (cut into 8 bone-in pieces; skinless); 1 cup thick plain yogurt; 2 tbsp lemon juice; 2 tbsp Kashmiri chili powder; 2 tbsp Tandoori masala

Chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor.

60 minutes

Serves 4

Dinner/Snack

Contains common allergens

Dairy

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Instructions

6 steps

1
First Marinade: Make deep diagonal slashes in the chicken pieces. Rub thoroughly with the lemon juice, 1 tsp salt, and 1 tbsp Kashmiri chili powder. Let it rest for 20 minutes to absorb the tangy flavor.

2
Second Marinade: Whisk the yogurt, ginger-garlic paste (1 tbsp), Tandoori masala, remaining chili powder, and 1 tbsp mustard oil (or vegetable oil). Massage this mixture deeply into the chicken cuts.
3
Refrigerate: Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor penetration.
4
Preheat Oven: When ready to cook, preheat your oven to 450°F (230°C). For the best results, use a wire rack placed over a baking sheet lined with foil to allow air circulation.
5
Roast: Place the chicken pieces on the rack. Roast for 25-30 minutes, basting once with melted butter halfway through, until the juices run clear and the internal temperature reaches 165°F (74°C).
6
Broil for Char: Switch the oven to broil for the final 2-3 minutes to get those authentic blackened edges. Serve hot with mint chutney, sliced onions, and lemon wedges.

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