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Tandoori Chicken Recipe

Name: Spice Fusion Takeaways Tandoori Chicken Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg bone-in chicken pieces (thighs and drumsticks); 1 cups plain whole-milk yogurt; 2 tbs ginger paste; 2 tbs garlic paste; 2 tbs fresh lemon juice; 2 tbs vegetable oil; 2 tbs tandoori masala powder; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp sweet smoked paprika (for color and mild flavor); 1 tsp ground turmeric; 1.5 tsp kosher salt; 1 tsp black pepper; 1 tsp red food coloring (optional); 1 tbs vegetable oil (for brushing); 1 tbs butter (optional, for basting); 1 each lemon wedges (for serving); 2 tbs fresh cilantro leaves (chopped, for garnish); 0.5 cups sliced red onion; 0.25 cups mint-coriander chutney

Inspired by Spice Fusion Takeaway

Time3h

Serves4

Chicken on the bone.

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Ingredients

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Marinade

2 2/3 lb (1.2 kg) bone-in chicken pieces (thighs and drumsticks)

1 cups plain whole-milk yogurt

2 tbs ginger paste

2 tbs garlic paste

2 tbs fresh lemon juice

2 tbs Tuscany sunflower oil

2 tbs tandoori masala powder

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp sweet smoked paprika (for color and mild flavor)

1 tsp Ground turmeric

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp red food coloring (optional)

Grill / Finish

1 tbs vegetable oil (for brushing)

1 tbs butter (optional, for basting)

1 each lemon wedges (for serving)

2 tbs fresh cilantro leaves (chopped, for garnish)

Accompaniments (optional)

1/2 cups sliced red onion

1/4 cups mint-coriander chutney

Method

Marinade

Prepare chicken

Pat the chicken pieces dry with paper towels. Make 2–3 deep diagonal slashes in each piece (through the skin and slightly into the meat) to help the marinade penetrate.

Make marinade

In a large bowl, whisk together the yogurt, ginger paste, garlic paste, lemon juice, 2 tbs vegetable oil, tandoori masala, ground coriander, ground cumin, smoked paprika, turmeric, salt, black pepper and optional red food coloring until smooth and well combined.

Coat chicken

Add the chicken pieces to the marinade, rubbing the mixture into the slashes and all over each piece. Cover tightly with plastic wrap or transfer to a sealed container.

Marinate

Refrigerate at least 4 hours, ideally overnight (8–12 hours) for best flavor and color. If short on time, allow at least 1 hour.

Grill / Finish

Prepare grill or oven

If grilling: preheat grill to medium-high (about 200–230°C / 400–450°F). If using an oven: preheat oven to 220°C (425°F) and position a rack in the top third of the oven. Line a rimmed baking sheet with foil and place a wire rack on top.

Bring to room temperature

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

Cook the chicken

Grill method: Oil the grill grates lightly. Place chicken skin-side down and grill 6–8 minutes until nicely charred; flip and grill another 6–8 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Oven method: Place the rack with chicken on the prepared sheet and roast 20 minutes, then switch to broil/high and broil 3–6 minutes per side until charred in spots and internal temperature reaches 74°C (165°F).

Baste (optional)

During the last 5 minutes of cooking, brush the chicken with melted butter or oil once or twice to add gloss and flavor.

Rest

Transfer cooked chicken to a platter, tent loosely with foil, and rest 5–7 minutes to redistribute juices.

Garnish and serve

Brush with a little oil if desired for shine, sprinkle chopped cilantro, and serve with lemon wedges, sliced red onion and mint-coriander chutney on the side.