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Tandoori Chicken

A vibrant dish with crispy, charred skin and tender, juicy meat, infused with spices for an authentic Indian experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 whole whole chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 tablespoons tandoori masala or a homemade mix of ground cumin, coriander, turmeric, and chili powder
  • 1 tablespoon lemon juice
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 tablespoon vegetable oil
For Garnishing
  • to taste Fresh cilantro

Method
 

Preparation
  1. In a large bowl, combine the yogurt, tandoori masala, lemon juice, garlic paste, ginger paste, salt, paprika, and vegetable oil. Whisk the ingredients together until well blended.
  2. Place the chicken pieces in the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for maximized flavor.
  3. Set your oven to 425°F (220°C) and allow it to preheat while you wait for the chicken to marinate.
  4. Line a baking sheet with foil for easy cleanup. Place the marinated chicken pieces on the lined baking sheet, ensuring they are spaced apart for even cooking.
Cooking
  1. Place the baking sheet in the preheated oven and bake for 40-45 minutes. Check for doneness by making sure the juices run clear when poked.
  2. Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh cilantro and serve with your favorite sides!

Notes

Marinating the chicken longer will yield deeper flavors. Ensure your oven is properly preheated before baking to maintain the crispiness. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.