Tandoori Chicken Amazing Ultimate (Printable)

Succulent spiced chicken with smoky charred flavor and tender juicy meat

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 lbs chicken thighs or drumsticks, skinless
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tbsp vegetable oil
06 - 1 tsp salt
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - 1/2 tsp turmeric
13 - 1/4 tsp cayenne pepper

→ Finishing & Serving

14 - Fresh cilantro, chopped, for garnish
15 - Lemon wedges
16 - Sliced onions

# How To Make:

01 - Make shallow slashes in the chicken pieces using a sharp knife to help the marinade penetrate deeper into the meat.
02 - Whisk together the yogurt, lemon juice, ginger-garlic paste, oil, salt, cumin, coriander, garam masala, smoked paprika, chili powder, turmeric, and cayenne pepper in a large bowl until smooth.
03 - Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor absorption.
04 - Preheat oven to 425°F or heat grill to medium-high temperature.
05 - Place marinated chicken on a wire rack set over a baking sheet or directly on grill grates.
06 - Roast or grill for 25-30 minutes, turning once halfway through. Cook until internal temperature reaches 165°F and exterior develops a slight char.
07 - Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro and serve with lemon wedges and sliced onions.

# Expert Tips:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every fiber with spice
  • That signature char and smokiness transport you straight to your favorite Indian restaurant
  • It actually tastes better when made ahead, letting the spices work their magic overnight
02 -
  • Do not skip the slashes in the chicken, they are the express lanes for flavor to penetrate
  • Room temperature chicken cooks more evenly, so take it out of the fridge thirty minutes before cooking
  • The wire rack is not optional, it prevents the chicken from steaming in its own juices
03 -
  • Pat the chicken slightly dry before arranging on the rack, excess moisture prevents proper charring
  • Line your baking sheet with foil for cleanup, the marinade will caramelise and stick

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