Tandoori Chicken Recipe

Prepare marinade

In a large bowl whisk the yogurt until smooth. Add the finely chopped pickle (achar) and stir to disperse the chopped pieces and oil from the pickle. Add lemon juice, garlic paste, ginger paste, ground coriander, ground cumin, garam masala, paprika, Kashmiri chili powder, salt, black pepper and mustard oil. Mix thoroughly until uniform.

Taste and adjust

Taste a small pinch of the marinade (optional) and adjust salt, lemon or pickle amount to balance tang and saltiness. The pickle provides acid, salt and spice — adjust if too strong by adding 1–2 tbs extra yogurt.

Prepare chicken

Pat chicken pieces dry with paper towels. Make 2–3 diagonal 1/2-inch deep slashes in each piece to allow marinade penetration. This helps cook evenly and improves flavor distribution.

Marinate

Add the chicken pieces to the marinade, using your hands or a spoon to thoroughly coat each piece and push marinade into the slashes. Cover the bowl tightly with plastic wrap or transfer to a sealable container. Refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor. If short on time, marinate for a minimum of 2 hours.

Bring to room temperature

Remove chicken from refrigerator 30 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Preheat and choose cooking method

Preheat your oven to 220°C (430°F) with the rack in the upper third if roasting. Alternatively, preheat a grill to medium-high. If using an oven, line a rimmed baking sheet with foil and set a wire rack on top to allow air circulation and charred bits to drip away. If grilling, oil the grates lightly.

Cook (oven method)

Place marinated chicken on the wire rack skinless-side up. Roast at 220°C (430°F) for 20 minutes, then baste each piece with melted butter or oil. Continue roasting for another 10–15 minutes until an instant-read thermometer inserted into the thickest part (not touching bone) reads 74°C (165°F) and the exterior has some charred spots. For extra char, you can finish under a broiler for 2–3 minutes, watching closely.

Cook (grill method)

Grill the chicken over medium-high heat, placing thicker pieces over indirect heat first. Cook for about 20–25 minutes, turning occasionally and basting with butter or oil, until the internal temperature reaches 74°C (165°F) and you have a lightly charred exterior. Move pieces briefly over direct heat toward the end to get smoky charring.

Rest

Transfer cooked chicken to a plate and let rest for 5–7 minutes so juices redistribute and temperature evens out.

Garnish and serve

Sprinkle chopped cilantro over the chicken and serve with lemon wedges for squeezing. Serve hot with naan, rice or salad.