Tandoori chicken is a typical Indian chicken dish that is tender and flavorful. Chicken is traditionally grilled on a clay tandoori grill (hence the name), but it can also be cooked in your home oven. What’s special about this timeless recipe is that it uses a masala yogurt he marinade. The masala yogurt marinade coats the chicken throughout the cooking process, making it very juicy and especially fragrant. Just marinate the chicken in the morning and roast it for 30 minutes when you’re ready for dinner. Grill for a few minutes just before serving to recreate a traditional smoky char, delivering timeless flavor without the hassle.
3 tablespoons vegetable oil
1 teaspoon coriander
1 teaspoon powdered cumin
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
1 tablespoon garam masala
1 tablespoon sweet (not spicy) paprika
1 cup plain yogurt (can also be used in place of buttermilk)
2 tablespoons lemon juice
4 cloves garlic (chopped)
2 tablespoons chopped fresh ginger
1 teaspoon salt
4 whole chicken thighs (legs and thighs), skinless, bone-in
The Best Chicken for Tandoori Cooking
The key to tandoori chicken is to use bone-in thighs and legs (yay! our favorite parts). That’s because it contains enough fat to stay moist even under the heat of the grill. This dish with chicken breast is not recommended. This is because the chicken breasts will dry out quickly.
It should be skinless. However, here’s a trick. If you have extra shells (we bought them with shells on), put them in the marinade and slowly fry them until crispy. It’s better than bacon.
Serve With Tandoori Chicken
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saffron rice pillow