Tandoori Chicken Recipe

Prepare marinade

In a large bowl combine yogurt, minced garlic, grated ginger, lemon juice, vegetable oil, tandoori masala, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Stir until smooth. If you want the classic red color, add optional red food coloring and mix evenly.

Marinate chicken

Make 2–3 deep slits in each piece of chicken to allow marinade penetration. Add chicken to the bowl and coat thoroughly, pushing marinade into the slits. Cover and refrigerate at least 4 hours, ideally overnight (8–12 hours) for best flavor.

Cook the chicken

Preheat oven to 230°C (450°F). Line a baking sheet with foil and place a wire rack on top. Remove excess marinade from chicken, place pieces on rack skinless side up. Roast for 20–30 minutes until cooked through and charred at edges (internal temp 74°C / 165°F). For more char, finish 2–4 minutes under a hot broiler or sear quickly on a very hot grill or cast-iron skillet. Rest chicken 5 minutes before serving.

While the chicken marinates or cooks, combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Toss gently and taste; adjust salt or lime as needed. Let sit 10–15 minutes to marry flavors.

Use a vegetable peeler to shave long ribbons from the cucumber. Place ribbons in a bowl, sprinkle with 1 tsp lemon juice and a pinch of salt; toss gently to prevent browning. Combine baby spinach in a separate bowl with olive oil, 1/4 tsp salt and 1/4 tsp black pepper and toss lightly. Keep chilled until plating.

Whisk together mayonnaise, curry powder, lemon juice, honey (or sugar), and 1/4 tsp salt. Add up to 1 tsp water to reach a drizzling consistency. Taste and adjust seasoning.

Divide spinach onto plates as a bed. Arrange cucumber ribbons artistically around or over the spinach. Place a portion of warm tandoori chicken on each plate. Spoon 2–3 tablespoons of pico de gallo alongside or on top of the chicken. Drizzle curried mayo over the chicken (about 1–2 tbs per serving) or serve on the side for dipping.

Garnish with chopped cilantro and lemon/lime wedges. Serve immediately while the chicken is hot and the greens are crisp.