Tandoori Chicken

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Tandoori chicken is a beloved Indian classic featuring yogurt-marinated chicken roasted at high heat until charred, juicy, and richly spiced. The signature deep-red crust and smoky flavor traditionally came from a clay tandoor oven, but a screaming-hot home oven produces excellent results. Serve with lemon wedges, sliced onion, and cool mint chutney for an unforgettable meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 4 gSugar
• 38 gProtein
• 720 mgSodium
• 580 mgPotassium
• 110 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the marinade

• 1 cup plain whole-milk yogurt
• 2 tbsp ginger-garlic paste
• 1 tbsp fresh lemon juice
• 2 tsp tandoori masala
• 1 tsp garam masala
• 1 1/2 tsp Kashmiri chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 2 tbsp vegetable oil

For the chicken

• 4 whole chicken leg quarters (about 2 1/2 lb), skin removed
• 1 tbsp melted ghee or neutral oil, for brushing

For serving

• 1 lemon, cut into wedges
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• Mint chutney, for dipping

Directions

1. Pat the chicken dry with paper towels. Using a sharp knife, make 2 to 3 deep slashes across each leg quarter, cutting down to the bone so the marinade can penetrate.
2. In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, tandoori masala, garam masala, Kashmiri chili powder, cumin, salt, and oil until smooth and evenly colored.
3. Add the chicken to the bowl and turn to coat thoroughly, working the marinade into every slash. Cover and refrigerate for at least 4 hours, ideally overnight for the deepest flavor.
4. When ready to cook, position an oven rack in the upper third and place a wire rack over a foil-lined baking sheet. Preheat the oven to 475°F (245°C) for at least 20 minutes.
5. Remove the chicken from the marinade, shaking off excess, and arrange skin-side up on the hot wire rack. Reserve any remaining marinade for basting.
6. Roast for 20 minutes, then brush generously with the reserved marinade and rotate the pan for even browning. Continue roasting another 8 to 10 minutes until the chicken is deeply red with charred edges.
7. Switch the oven to broil and broil 3 to 4 inches from the heat for 2 to 3 minutes to create the signature blackened spots, watching carefully to prevent burning.
8. Transfer to a platter, tent loosely with foil, and let rest 5 minutes. Brush with melted ghee, squeeze lemon over the top, scatter with cilantro and red onion, and serve hot with mint chutney.

Cook’s Notes

• Marinate overnight whenever possible; the yogurt's lactic acid tenderizes the meat while the spices bloom in flavor.
• Kashmiri chili powder gives the iconic red color with mild heat. Substitute with 1 tsp paprika plus 1/2 tsp cayenne if unavailable.
• For outdoor cooking, grill over medium-high indirect heat for 20 to 25 minutes, turning once, then sear directly over the flames for char.
• Bone-in, skinless leg quarters stay juiciest, but boneless thighs work well too and shave about 10 minutes off the cook time.
• Always preheat the rack and baking sheet; the initial blast of heat is what creates the crusty exterior that mimics a tandoor.

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