Tandoori Chicken Amazing Ultimate (Printable)

Tender chicken thighs spiced with yogurt, cumin, coriander, and garam masala, roasted until perfectly charred and juicy.

# What You’ll Need:

→ Chicken & Marinade

01 - 1.5 lbs chicken thighs or drumsticks, skinless
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tbsp vegetable oil
06 - 1 tsp salt
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp garam masala
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - 1/2 tsp turmeric
13 - 1/4 tsp cayenne pepper

→ Finishing & Serving

14 - Fresh cilantro, chopped, for garnish
15 - Lemon wedges
16 - Sliced onions

# How-To Steps:

01 - Make shallow slashes in the chicken pieces with a sharp knife to help the marinade penetrate deeply into the meat.
02 - Whisk together the yogurt, lemon juice, ginger-garlic paste, oil, salt, cumin, coriander, garam masala, smoked paprika, chili powder, turmeric, and cayenne pepper in a large bowl until thoroughly combined.
03 - Add the chicken pieces to the marinade, ensuring they are completely coated. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor development.
04 - Preheat your oven to 425°F or heat a grill to medium-high temperature.
05 - Place the marinated chicken pieces on a wire rack set over a baking sheet, or directly on the grill grates if using outdoor cooking method.
06 - Roast or grill for 25-30 minutes, turning once halfway through cooking, until the chicken is cooked through with an internal temperature of 165°F and develops a slight char on the exterior.
07 - Remove from heat and let the chicken rest for 5 minutes. Garnish generously with fresh cilantro and serve accompanied by lemon wedges and sliced onions.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting while you go about your day
  • That gorgeous charred exterior and juicy interior tastes like you ordered from your favorite Indian restaurant
  • Leftovers (if you somehow have any) make incredible sandwiches or salad toppings
02 -
  • The yogurt in the marinade can burn easily, so keep an eye on it during the last 10 minutes of cooking and move pieces around if some spots are getting too dark
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you plan to start cooking
  • A meat thermometer is your best friend here because the dark meat can look done before it actually reaches a safe temperature
03 -
  • Pat the chicken slightly dry before marinating if you want more char, or leave it creamy for juicier results
  • That pinch of chaat masala mentioned in the notes is absolutely worth tracking down at an Indian grocery store

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