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Tandoori Chicken Recipe with charred Indian-spiced chicken pieces served on a plate

Tandoori Chicken

Juicy bone-in chicken pieces marinated in thick spiced yogurt and roasted at high heat until lightly charred.
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Prep Time 25 minutes
Cook Time 35 minutes
Marination Time 4 hours
Total Time 5 hours
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

First Marination
  • 1 kg bone-in chicken legs and thighs skin removed, deeply scored with a knife
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon salt or to taste
  • 1 tablespoon Kashmiri red chili powder for color and mild heat
Second Marination
  • 1 cup thick plain yogurt strained Greek yogurt or hung curd
  • 1 tablespoon ginger paste freshly ground
  • 1 tablespoon garlic paste freshly ground
  • 1 teaspoon ground cumin jeera powder
  • 1 teaspoon garam masala standard spice blend
  • 1 tablespoon kasoori methi dried fenugreek leaves, crushed
  • 2 tablespoons mustard oil or neutral cooking oil
Basting
  • 1 tablespoon butter melted, for brushing

Equipment

  • 1 Baking sheet To catch drips during roasting.
  • 1 Wire cooling rack Placed inside the baking sheet to elevate the chicken.

Method
 

  1. Pat the chicken pieces completely dry with paper towels. Make deep cuts into the thickest parts of the meat using a sharp knife. In a bowl, rub the chicken with lemon juice, salt, and Kashmiri red chili powder. Set aside to rest for 15 minutes.
  2. In a separate large bowl, combine the thick yogurt, ginger paste, garlic paste, ground cumin, garam masala, crushed kasoori methi, and mustard oil. Whisk until smooth.
  3. Add the seasoned chicken to the yogurt mixture, rubbing the marinade thoroughly into all the scored cuts. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours.
  4. Preheat your oven to 230°C (450°F). Place a wire rack inside a baking sheet. Arrange the marinated chicken pieces on the rack in a single layer with space between them. Roast for 25 to 30 minutes.
  5. Brush the chicken lightly with melted butter. Switch the oven to broil and cook for 3 to 5 minutes until the edges are lightly charred and the internal temperature reaches 74°C (165°F) at the thickest piece. Remove from the oven and serve hot.

Notes

Ensure the yogurt is well-strained so the marinade does not become watery during baking.
An instant-read thermometer inserted into the thickest part of the chicken should read 74°C (165°F) when done.