Description
This Tandoori Chicken recipe features marinated chicken pieces grilled to perfection, infused with a blend of spices and yogurt for a tender, flavorful dish. Serve it hot with naan, rice, or a fresh salad for a delicious meal.
Ingredients
Scale
- 4 pieces of chicken (legs or thighs work best)
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt (or to taste)
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- In a large mixing bowl, combine yogurt, vegetable oil, lemon juice, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt. Whisk until smooth.
- Make deep cuts in the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Remove chicken from the marinade, allowing excess to drip off, and place on the wire rack, skin side up. Brush lightly with vegetable oil.
- Bake for 25-30 minutes, flipping halfway through. Broil for the last 5 minutes for a charred finish.
- Let the chicken rest for a few minutes, then garnish with cilantro and lemon wedges before serving.
Notes
- For a spicier kick, feel free to add more red chili powder or serve with a spicy chutney.
- If you have time, marinating overnight will yield the best flavor and tenderness.
- This recipe can also be adapted for other proteins like fish or paneer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes