Tandoori Chicken Recipe

Prepare chicken

Trim excess fat and, if desired, remove skin. Using a sharp knife, make 3–4 deep diagonal slashes in each leg quarter—this helps the marinade penetrate and the chicken to cook evenly.

Make the marinade

In a large bowl whisk together the yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, red chili powder, ground coriander, ground cumin, garam masala, turmeric, salt, mustard oil (if using), and red food color (if using) until smooth and uniform.

Marinate

Rub the marinade thoroughly into the slashes and all over each leg quarter. Transfer chicken to a covered container or zip-top bag, pressing out excess air. Refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor and color. Bring to room temperature for 30 minutes before cooking.

Preheat & choose cooking method

Preheat your grill, oven, or broiler. For an outdoor grill, preheat to medium-high (about 400–450°F / 200–230°C). For oven baking, preheat to 425°F (220°C) and place a rack on a foil-lined tray. For broiler, position rack 6–8 inches from the heat.

Grill method: Oil the grill grates lightly. Place marinated leg quarters skin-side down first (if skin on) and grill for 6–8 minutes per side over direct heat, then move to indirect heat to finish cooking for another 10–12 minutes, turning occasionally. Total cook time should reach an internal temperature of 165°F (74°C) measured at the thickest part. Brush with a little oil during cooking to prevent drying and encourage char.

Oven method: Arrange marinated legs on a wire rack set over a foil-lined baking sheet (this allows air to circulate and gives a slightly charred edge). Bake at 425°F (220°C) for 25–30 minutes, then switch to broil for 3–5 minutes to get charred spots, watching carefully to avoid burning. Ensure internal temp 165°F (74°C).

Broiler method: Place marinated legs on a broiler pan and broil 4–6 minutes per side until nicely charred and cooked through, flipping once. Check internal temperature 165°F (74°C).

Rest: Remove cooked chicken and let rest 5–7 minutes before serving to allow juices to redistribute.

While the chicken rests (or during the last 10 minutes of chicken cooking), heat 2 tbs oil or ghee in a large skillet or cast-iron sizzler plate over medium-high heat.

Add the sliced onions and sauté for 3–4 minutes until they begin to soften and take on light color.

Add the bell pepper squares and continue to sauté 3–4 minutes until peppers are tender-crisp.

Add tomato wedges and cook 2 minutes just to warm through without turning mushy. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. For a restaurant-style sizzle, add 1 tbs butter and swirl to coat the vegetables and create a glossy finish.

Transfer the hot vegetables to a warmed serving platter or sizzler plate and arrange the rested tandoori chicken on top or alongside so it serves sizzling.

Garnish the chicken and vegetables with chopped cilantro and serve with lemon wedges and cooked basmati rice or naan on the side. Squeeze lemon over chicken just before eating.

Leftovers: Refrigerate cooled leftovers in an airtight container up to 3 days. Reheat gently in oven at 350°F (175°C) until warmed through or in a covered skillet with a splash of water to retain moisture.