Tandoori Chicken Recipe
Make Tandoori Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Finishing & Serving
Method
Marinade
- 1
Prepare chicken
Pat the chicken pieces dry with paper towels. Make 2–3 deep slashes in each piece (about 1/2" deep) with a sharp knife to allow marinade to penetrate.
- 2
Make marinade
In a large bowl whisk together yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, tandoori masala, ground cumin, ground coriander, smoked paprika, ground turmeric, garam masala, salt, black pepper and red chili powder until smooth. If the marinade is very thick, stir in up to 2 teaspoons hot water to reach a spreadable consistency.
- 3
Coat chicken
Add the chicken pieces to the bowl and rub the marinade thoroughly into the slashes and over each piece so all surfaces are evenly coated.
- 4
Marinate
Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Refrigerate for at least 6 hours, preferably 8–12 hours or overnight for best flavor and tenderness.
Cook
- 5
Preheat
If using an oven, preheat to 230°C (450°F) and position an oven rack in the middle. If using a grill, preheat to medium-high heat (around 200–230°C / 400–450°F). If using a broiler, place a rack 6–8 inches from the element and preheat broiler.
- 6
Arrange chicken
Line a rimmed baking sheet with foil and place a wire rack on top (or use a grill grate). Arrange marinated chicken pieces on the rack, shake off excess marinade but keep a thin coating.
- 7
Initial high-heat cook
Place the chicken in the oven or on the grill. Cook for 20 minutes to develop color and sear the exterior.
- 8
Finish cooking
After 20 minutes, baste the chicken lightly with melted butter or ghee. Reduce oven temperature to 200°C (400°F) if oven-cooking. Continue roasting or grilling for another 10–15 minutes, basting once more halfway through, until the internal temperature at the thickest part reads 74°C (165°F) and juices run clear. If using a broiler to achieve charred edges, broil for 1–3 minutes at the end—watch closely to avoid burning.
- 9
Rest
Remove chicken from heat and let rest on the rack for 5 minutes so juices redistribute.
