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

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.

Questions

Can I make Tandoori Chicken dairy-free?

Yes. The dairy in this entry is 1 cup plain whole-milk yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Tandoori Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Tandoori Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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