Tandoori Chicken
Tandoori chicken is a vibrant Indian classic of yogurt-marinated chicken roasted until charred and juicy. The spiced yogurt marinade tenderizes the meat and gives it its signature smoky-tangy flavor and red hue. Serve it with naan, rice, and a squeeze of lemon for a restaurant-worthy meal.
- ⏱ 40 min
- 📊 easy
- 🍽 Family
Ingredients
- 1 kg chicken legs and thighs
- 1 cup plain yogurt
- 1 tbsp garam masala
- 1 tbsp paprika
- 2 tbsp ginger garlic paste
- 1 lemon, juiced
- 1 tsp cumin
Instructions
- Score the chicken pieces deeply with a knife.
- Mix the yogurt, garam masala, paprika, ginger garlic paste, lemon juice, cumin, and salt into a marinade.
- Coat the chicken thoroughly and marinate at least 4 hours or overnight.
- Preheat the oven to 220C (425F) and set the chicken on a rack over a tray.
- Roast for 30 to 35 minutes, turning once, until charred at the edges and cooked to 75C (165F).
- Broil for 2 minutes for extra char, then serve with lemon and naan.
💡 Chef's tip
Marinate for at least four hours, or overnight, so the flavor penetrates deep into the meat rather than just coating the surface.
The yogurt marinade does double duty here: its acidity and enzymes tenderize the chicken while the spices cling and bake into a deeply flavorful crust.
Nutrition (per serving)
- Calories: 330 kcal
- Protein: 38 g
- Carbs: 6 g
- Fat: 17 g
