Tandoori Chicken
Tandoori chicken is a vibrant, smoky grilled chicken dish marinated in spiced yogurt and traditionally cooked in a clay tandoor oven at very high heat. This recipe recreates that iconic char and deep flavor using a home oven broiler or outdoor grill.
Smoky, charred, and boldly spiced yogurt-marinated chicken that delivers restaurant quality results at home.
Nutrition per serving
Ingredients
Protein
Marinade
Spices
Aromatics
Instructions
Score and First Marinate
Using a sharp knife, cut deep slashes into the thickest parts of each chicken piece so the marinade can penetrate to the bone. Rub the chicken with lemon juice, salt, and chili powder. Let it sit for 10 minutes while you prepare the yogurt marinade.
Make the Yogurt Marinade
Combine yogurt, tandoori masala, kashmiri chili powder, grated garlic, and a tablespoon of oil in a large bowl. Whisk until smooth. Add the chicken pieces and massage the marinade deep into every slash and crevice. Cover and refrigerate for at least 4 hours or overnight for best results.
High Heat Cooking
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat your oven broiler or grill to maximum heat. Place chicken on a wire rack set over a baking tray. Broil for 12 to 15 minutes per side until the edges are charred and the internal temperature reaches 75 degrees Celsius.
Rest and Serve
Remove the chicken from the heat and let it rest for 5 minutes. The resting period allows the juices to redistribute throughout the meat so it does not dry out when cut. Serve on a hot plate with sliced onion rings, lemon wedges, and fresh mint chutney.
Substitutions
Common mistakes
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