Tandoori Chicken
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.
Ingredients
- 4 lbs bone-in chicken legs and thighs, skin removed, slashed
- 1 cup plain whole-milk yogurt
- 3 tbsp fresh lemon juice
- 6 cloves 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
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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.
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2
Combine 1 cup plain whole-milk yogurt, 3 tbsp fresh lemon juice, 6 cloves 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.
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3
Add the slashed chicken to the marinade, tossing to coat. Cover and refrigerate for at least 4 hours, or overnight for best results.
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4
Preheat oven to 450°F (230°C). Line a baking sheet with foil and set a wire rack on top; oil the rack.
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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.
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6
Check that the chicken has reached an internal temperature of 165°F (74°C) in the thickest part, away from bone.
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7
Rest for 5 minutes. Serve with 8 lemon wedges and 1 small thinly sliced red onion alongside rice or flatbread.