Tandoori Chicken Recipe

Prep chicken

Trim any excess fat from the chicken. Using a sharp knife, make 3–4 deep slashes through the skin and into the meat of each piece (this helps the marinade penetrate). Pat chicken dry with paper towels. Sprinkle the 2 tsp kosher salt evenly over the chicken and rub it into the slashes and skin.

Make marinade

In a mixing bowl, combine 1 cup plain full-fat yogurt, 3 tbs tandoori paste, 2 tsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika (or Kashmiri chili powder), 1 tsp ground turmeric, 1 tsp garam masala, 2 tbs vegetable oil (or melted ghee), 1 tsp sugar or honey, 1 tsp ground black pepper, and 0.5 tsp chili flakes if using. Whisk until smooth and evenly combined.

Marinate chicken

Add the salted chicken pieces to the bowl with the marinade. Using your hands or a spatula, massage the marinade into the slashes and all over each piece so they are well coated. Transfer the coated pieces to a sealable container or a large zip-top bag, press out excess air, and refrigerate for at least 6 hours; ideally 12–18 hours for best flavor and color. If short on time, marinate at least 2 hours.

Bring to room temperature

Remove the marinated chicken from the refrigerator 30–45 minutes before cooking to take the chill off (keep covered). Preheat your oven to 220°C (425°F) with a rack in the upper third; place a rack on a sheet pan lined with foil or a broiler pan to catch drips. If you have a grill or tandoor, it can be used instead (see grilling notes).

Bake (oven method)

Arrange the chicken pieces on the prepared rack, skin side up, spacing them so air circulates. Brush any residual marinade onto the pieces. Bake at 220°C (425°F) for 20 minutes, then reduce the heat to 190°C (375°F) and bake an additional 12–20 minutes until an instant-read thermometer inserted into the thickest part (without touching bone) reads 74°C (165°F) and juices run clear. If you want charred edges, finish under the broiler for 2–4 minutes, watching carefully to avoid burning.

Grill (alternative)

Preheat a charcoal or gas grill to medium-high. Oil the grates. Grill the chicken skin-side down over direct heat for 3–4 minutes to get good color, then move to indirect heat and continue to cook with the lid closed for 20–25 minutes, turning occasionally, until internal temperature reaches 74°C (165°F).

Remove the chicken from the oven or grill and let rest for 5 minutes. Transfer to a serving platter. Sprinkle chopped cilantro over the pieces, scatter onion slices alongside, and serve with lemon wedges for squeezing over the chicken. Taste for salt and adjust with a light pinch if needed.