Amazing Ultimate Tandoori Chicken (Print version)

Succulent chicken marinated in yogurt and spices, roasted for smoky flavor

# What you need:

→ Chicken & Marinade

01 - 1.5 lbs skinless chicken thighs or drumsticks
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
15 - Lemon wedges
16 - Sliced onions

# Directions:

01 - Make shallow slashes in the chicken pieces with a sharp knife to allow marinade penetration.
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 smooth.
03 - Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor.
04 - Preheat the oven to 425°F or prepare a grill to medium-high heat.
05 - Place marinated chicken on a wire rack set over a baking sheet or directly on grill grates.
06 - Roast or grill for 25-30 minutes, turning once halfway through. Cook until internal temperature reaches 165°F and exterior develops a slight char.
07 - Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro and accompany with lemon wedges and sliced onions.

# Expert advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every bite with deep, complex spices
  • You get that smoky, char grilled flavor without needing a traditional tandoor oven
  • It reheats beautifully for meal prep lunches that taste even better the next day
02 -
  • Pat the chicken dry before adding it to the marinade or the yogurt will slide right off
  • Don't skip the resting period or you'll lose all those precious juices the first time you cut into a piece
  • The chicken will continue cooking slightly after it comes out of the oven, so pull it when it's just hitting 165°F
03 -
  • Sprinkle chaat masala over the chicken right before serving for an addictive tangy finish
  • Make double the marinade and use half as a sauce for basmati rice or roasted vegetables
  • The chicken pieces can be frozen in the marinade for up to 3 months, then thawed and cooked

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