Description
Tandoori Chicken is a flavorful and aromatic Indian dish that features tender chicken marinated in a blend of yogurt and spices, then grilled to perfection. This recipe creates a deliciously charred exterior while maintaining a juicy interior, making it a perfect main course for any meal.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 cup plain yogurt (228g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced ginger
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 chicken pieces, skinless, bone-in (thighs and drumsticks, or 4 quarters)
- Cilantro and lemon wedges, to serve
Instructions
- Prepare the spice mixture: Heat the oil in a small skillet over medium heat. Add the garam masala, paprika, cumin, coriander, turmeric, and chili powder. Cook, stirring constantly, until fragrant, about 1 minute. Transfer the spiced oil to a large bowl and let cool for about 15 minutes.
- Create the marinade: Whisk the yogurt into the spiced oil. Stir in the lemon juice, ginger, garlic, salt, and pepper.
- Marinate the chicken: Cut 3 deep gashes (to the bone) on each piece of chicken. Add the chicken pieces to the yogurt mixture and stir to coat the chicken well. Cover and refrigerate for 6 hours or overnight.
- Prepare the grill: Preheat the grill to high heat (400°F). Using tongs, lightly grease the grill grates by wiping them with a paper towel soaked in vegetable oil.
- Grill the chicken: Remove the chicken from the marinade, shaking off excess, and place each piece on the grill. Cover and cook until dark char spots appear on one side, about 10 minutes. Carefully turn the chicken and cook, covered, until the chicken is cooked through, about 15 minutes.
- Serve: Let rest for 5 minutes before serving. Serve with cilantro and lemon wedges.
Notes
- Watch the spices carefully when blooming them in oil to prevent burning.
- Cool the spice mixture before adding it to the yogurt to prevent curdling.
- Marinate the chicken for at least 6 hours or up to 24 hours for best flavor.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving to lock in juices.
Nutrition
- Serving Size: 2 pieces
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
