Description
Tandoori Chicken is an iconic Indian dish where chicken is marinated in a spiced yogurt mixture, then baked or grilled to perfection. Juicy, flavorful, and slightly smoky, this dish is a must-try for any lover of Indian cuisine
Ingredients
Scale
Chicken:
- 4 chicken leg quarters, skinless (or bone-in thighs/drumsticks)
- 2–3 Tbsp melted butter (for basting)
Tandoori Marinade:
- 6 Tbsp plain yogurt (or Greek yogurt)
- 1.5 Tbsp ginger paste
- 1.5 Tbsp garlic paste
- 2 Tbsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala powder
- 1/2 tsp chaat masala (optional)
- 1/2 tsp dried fenugreek leaves (crushed)
- 3–4 drops red food coloring (optional)
- 1 Tbsp lemon juice
- 1.5 tsp salt
- 2 Tbsp oil
For Serving:
- Green mint chutney
- Salad
- Lime or lemon wedges
Instructions
- Prep the Chicken:
- Use a knife to make 3-4 deep slits on the meat side of the chicken.
- Turn over and make another 2-3 slits on the underside.
- Prepare the Marinade:
- In a large bowl, mix all the marinade ingredients.
- Toss the chicken pieces in the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 12 hours, up to 24 hours.
- Before cooking, let the chicken sit at room temperature for 30 minutes.
- Oven Method:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil and place a greased rack on top.
- Remove chicken from marinade, shaking off excess, and place on the rack (meat side up).
- Bake for 30 minutes.
- Baste with reserved marinade and bake for another 10 minutes.
- Baste with melted butter and bake for another 10 minutes.
- Baste once more with butter and bake a final 10 minutes, or until the internal temperature reaches 185°F (85°C).
- Optional: Broil for a few minutes for a charred effect.
- Let rest for 5 minutes before serving.
- Grilling Method:
- Preheat grill to medium and lightly oil the grates.
- Place chicken on the grill and cook for 5-6 minutes, allowing caramelization.
- Baste, flip, baste again, and close the lid for 10 minutes.
- Baste with butter and continue grilling for another 10 minutes, or until internal temperature reaches 185°F (85°C).
- Serve:
- Enjoy hot with mint chutney, salad, and lemon wedges.
Notes
- Marinate Longer: The longer the chicken marinates, the more flavorful it will be.
- For Extra Smoky Flavor: Place a piece of hot charcoal in a small bowl, set it inside the marinated chicken bowl, and drizzle with oil. Cover and let it sit for a few minutes.
- Kashmiri Chili Powder: Gives a vibrant red color without too much heat. Substitute with paprika if needed.
Nutrition
- Serving Size: 1 chicken leg quarter
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg