Tandoori Chicken Recipe
Succulent chicken marinated in aromatic spices and yoghurt- an irresistible burst of flavors.
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Ingredients
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Marinade
Chicken
Finishing & Garnish
Method
Marinade
Prepare marinade
In a large bowl, whisk together the yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, garam masala, ground cumin, ground coriander, Kashmiri red chili powder (or paprika + a pinch of cayenne), turmeric, salt, black pepper and optional red food coloring until smooth and well combined.
Prepare chicken
Pat the chicken pieces dry with paper towels. Make 2–3 deep slits in each piece with a sharp knife to help the marinade penetrate. Place the chicken in a large bowl or resealable plastic bag.
Marinate
Add the marinade to the chicken, ensuring each piece is well coated and marinade gets into the slits. Cover tightly and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.
Cook
Bring to room temperature
Remove the marinated chicken from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat your oven to 220°C (430°F). If using a grill, preheat to medium-high heat.
Arrange for cooking
Line a baking tray with foil and place a wire rack on top (this allows air to circulate and juices to drip). Arrange the chicken pieces on the rack, shaking off excess marinade but leaving a thin coating.
Initial high-heat roast or grill
Roast the chicken in the preheated oven for 15 minutes at 220°C (430°F) to develop color and a slight char. If grilling, place chicken over direct heat for 6–8 minutes per side until charred in spots.
Lower heat to cook through
After the initial high-heat stage, reduce the oven temperature to 190°C (375°F) and continue roasting for another 15–25 minutes, or until internal temperature reaches 74°C (165°F) at the thickest part. If using a grill, move chicken to indirect heat and cook covered until done (about 15–25 minutes depending on size).
Baste and finish
During the last 5 minutes of cooking, baste the chicken with melted butter or ghee to enrich flavor and sheen. For extra char, place under the broiler for 1–2 minutes, watching carefully to avoid burning.
Serve
Remove chicken from the oven or grill and let rest for 5 minutes. Transfer to a serving platter, sprinkle with chopped cilantro and serve with lemon wedges on the side for squeezing over the chicken.
Optional: Serve with sides such as naan, basmati rice, sliced onions tossed with lemon and chaat masala, and a cooling raita.