Tandoori Chicken

Ingredients

• 2 lb bone-in, skinless chicken thighs and drumsticks (Make several deep cuts in the thickest parts so the marinade can penetrate.)
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice (Divided between the two marinades if desired.)
• 4 cloves garlic (Finely grated or minced.)
• 1 tbsp fresh ginger (Finely grated.)
• 2 tbsp vegetable oil (Use a neutral oil; reserve a little for brushing the chicken and rack.)
• 2 tsp kosher salt
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika (Use Kashmiri chili powder for a brighter red color and moderate heat, if available.)
• 1 tsp garam masala
• 0.5 tsp ground turmeric
• 0.25 tsp cayenne pepper (Adjust to taste.)
• 1 tbsp unsalted butter (Melted, for basting near the end of cooking.)
• 2 tbsp fresh cilantro (Chopped, for serving.)
• 1 lemon lemon wedges (For serving; edible flesh only estimated.)

Steps

1. 1

   Pat the chicken dry with paper towels. Using a sharp knife, cut several deep slashes through the meat of each piece, stopping short of cutting all the way through to the bone. These cuts help the marinade season the chicken throughout.

2. 2

   In a large bowl, combine the yogurt, lemon juice, garlic, ginger, oil, salt, cumin, coriander, paprika, garam masala, turmeric, and cayenne. Stir until the mixture is smooth and evenly colored.

3. 3

   Add the chicken to the marinade and turn each piece until thoroughly coated, working the marinade into the cuts. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.

4. 4

   Remove the chicken from the refrigerator about 30 minutes before cooking so it can lose some of its chill. Heat the oven to 450°F (230°C). Line a sheet pan with foil and set a wire rack on top; lightly oil the rack to reduce sticking.

5. 5

   Arrange the marinated chicken pieces on the rack, leaving space between them. Scrape off only excess marinade so the chicken remains coated without pooling on the pan.

6. 6

   Roast the chicken for about 25 to 30 minutes, turning once halfway through, until the exterior is browned and lightly charred and the thickest part reaches at least 165°F (74°C). Bone-in pieces may require a few additional minutes.

7. 7

   Brush the chicken with the melted butter. Broil on high for 1 to 3 minutes, watching closely, until the edges are deeply charred in spots. Do not walk away while broiling because the yogurt marinade can darken quickly.

8. 8

   Transfer the chicken to a plate and rest for 5 minutes so the juices redistribute. Garnish with cilantro and serve with lemon wedges.

Notes

This recipe is reconstructed from the title and general culinary context only; the supplied page description contains no ingredients, measurements, or instructions. For best results, marinate overnight and use a wire rack so hot air can circulate around the chicken. Serve with basmati rice, naan, cucumber raita, or sliced onions.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• high-protein
• oven-roasted
• grilled-style
• spicy
• gluten-free