Tandoori Chicken

Name: Tandoori Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 lbs bone-in chicken legs and thighs, skin removed, slashed; 1 cup plain whole-milk yogurt; 3 tbsp fresh lemon juice; 6 garlic cloves, minced; 2 tsp fresh ginger, grated; 2 tbsp Kashmiri chili powder (or 1/2 paprika + 1/2 cayenne); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp ground turmeric; 1.5 tsp salt; 2 tbsp vegetable oil; 8 lemon wedges; 1 small red onion, thinly sliced

Chicken pieces marinated in yogurt and a fiery blend of spices, then roasted at high heat until charred at the edges and juicy within. Plan ahead: marinate at least 4 hours, ideally overnight.

55 minMediumServes 4370 cal/serving

IndianDinnerOvenHigh ProteinLow CarbGluten-FreeNut-FreePork-Free

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Ingredients

4 lbs bone-in chicken legs and thighs, skin removed, slashed
1 cup plain whole-milk yogurt
3 tbsp fresh lemon juice
6 garlic cloves, minced
2 tsp fresh ginger, grated
2 tbsp Kashmiri chili powder (or 1/2 paprika + 1/2 cayenne)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
1.5 tsp salt
2 tbsp vegetable oil
8 lemon wedges
1 small red onion, thinly sliced

Instructions

1

Remove the skin from 4 lbs bone-in chicken legs and thighs and cut deep slashes through the flesh to the bone, about 1 inch apart.
2

Combine 1 cup plain whole-milk yogurt, 3 tbsp fresh lemon juice, 6 minced garlic cloves, 2 tsp grated fresh ginger, 2 tbsp Kashmiri chili powder (or 1/2 paprika + 1/2 cayenne), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp ground turmeric, 1.5 tsp salt, and 2 tbsp vegetable oil in a large bowl. Mix well.
3

Add the slashed chicken to the marinade, tossing to coat. Cover and refrigerate for at least 4 hours, or overnight for best results.
4

Preheat oven to 450°F (230°C). Line a baking sheet with foil and set a wire rack on top; oil the rack.
5

Arrange marinated chicken on the rack in a single layer. Roast for 30 to 35 minutes, flipping once halfway, until edges are charred and deeply colored.
6

Check that the chicken has reached an internal temperature of 165°F (74°C) in the thickest part, away from bone.
7

Rest for 5 minutes. Serve with 8 lemon wedges and 1 small thinly sliced red onion alongside rice or flatbread.

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Questions

What oven temperature does Tandoori Chicken need?

For Tandoori Chicken, the oven is set to 450 F (about 230 C) in step 4. The longest stretch at that heat is 35 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why rest the meat in Tandoori Chicken?

Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of Kashmiri chili in Tandoori Chicken?

The entry for Tandoori Chicken calls for 2 tbsp Kashmiri chili powder (or 1/2 paprika + 1/2 cayenne). In its place: Three parts sweet paprika to one part cayenne gives the color and the gentle heat.

Is Tandoori Chicken spicy?

Moderately. The heat in Tandoori Chicken comes from 2 tbsp Kashmiri chili powder (or 1/2 paprika + 1/2 cayenne). For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Tandoori Chicken low-carb?

A serving of Tandoori Chicken carries 6 g of carbohydrate. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

Can I start Tandoori Chicken the day before?

Yes. Step 3 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 4 hours, or overnight for best results." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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