Fire up your taste buds with Tandoori Chicken, a classic Indian dish with big, bold flavors. This mouthwatering recipe involves marinating juicy chicken pieces in a vibrant mix of yogurt and spices, then cooking them to perfection in a tandoor or your oven at home. The result? Chicken that’s smoky, spicy, and incredibly tender, with a beautiful charred exterior that’s impossible to resist. Tandoori Chicken is not just a dish; it’s an experience, perfect for adding a splash of color and a dash of excitement to your meal. Whether hosting a barbecue, having a family dinner, or craving something delicious, this dish will surely impress. Serve it with a side of cool cucumber raita or a squeeze of lemon, and get ready to enjoy a festival of flavors right on your plate.
AuthorJulia ForesekCategoryChicken, IndianDifficultyIntermediateMarinate the Chicken:
Make deep slashes in the chicken pieces to allow the marinade to penetrate.
In a bowl, combine yogurt, lemon juice, garlic, ginger, Kashmiri chili powder, turmeric, garam masala, cumin, coriander, and salt. Mix well to form the marinade.
Coat the chicken pieces in the marinade, ensuring they're well covered. Marinate for at least 4 hours, preferably overnight, in the refrigerator.
Prepare for Cooking:
Preheat your oven to 450°F (230°C) or prepare your grill. If using an oven, place a wire rack over a baking sheet to catch drippings and allow the chicken to cook evenly.
Cook the Chicken:
Shake off excess marinade from the chicken and place the pieces on the wire rack or grill.
In the oven, roast for about 30-40 minutes. On a grill, cook for about 15-20 minutes on each side. The cooking time may vary based on the size of the chicken pieces and the method used. The chicken is done when its internal temperature reaches 165°F (74°C).
Serve:
Garnish with fresh cilantro and serve with lemon wedges on the side. Tandoori Chicken can be enjoyed with naan, rice, or a salad.
Ingredients
Directions
Marinate the Chicken:
Make deep slashes in the chicken pieces to allow the marinade to penetrate.
In a bowl, combine yogurt, lemon juice, garlic, ginger, Kashmiri chili powder, turmeric, garam masala, cumin, coriander, and salt. Mix well to form the marinade.
Coat the chicken pieces in the marinade, ensuring they're well covered. Marinate for at least 4 hours, preferably overnight, in the refrigerator.
Prepare for Cooking:
Preheat your oven to 450°F (230°C) or prepare your grill. If using an oven, place a wire rack over a baking sheet to catch drippings and allow the chicken to cook evenly.
Cook the Chicken:
Shake off excess marinade from the chicken and place the pieces on the wire rack or grill.
In the oven, roast for about 30-40 minutes. On a grill, cook for about 15-20 minutes on each side. The cooking time may vary based on the size of the chicken pieces and the method used. The chicken is done when its internal temperature reaches 165°F (74°C).
Serve:
Garnish with fresh cilantro and serve with lemon wedges on the side. Tandoori Chicken can be enjoyed with naan, rice, or a salad.
