Tandoori Chicken — PurePrep

Name: Tandoori Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 3 lb chicken pieces (Bone-in legs and thighs work best; you can also use a whole cut-up chicken); 1 c plain whole-milk yogurt (Full-fat Greek yogurt also works well); 2 tbsp neutral oil (Use avocado, sunflower, or canola oil); 2 tbsp lemon juice; 5 clove garlic minced; 1 tbsp fresh ginger grated; 2 tsp Kashmiri red chili powder (Kashmiri chili gives deep red color with mild heat; substitute with 1 teaspoon sweet paprika plus 1 teaspoon cayenne if unavailable); 1 tsp smoked paprika (Adds depth and a hint of smokiness reminiscent of a tandoor); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; ½ tsp ground turmeric; ½ tsp ground cardamom; 1 ½ tsp kosher salt (Reduce to 1 teaspoon if using table salt); ¼ tsp black pepper; 2 tbsp butter melted (Ghee adds a more authentic, nutty flavour); 1 lemon (For serving); fresh cilantro (Optional garnish); 1 red onion thinly sliced (Optional garnish)

✓ AI-generated · AI-reviewed

20 minPrep

30 minCook

50 minTotal

4Servings

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Ingredients

3 lb chicken pieces (Bone-in legs and thighs work best; you can also use a whole cut-up chicken)
1 c plain whole-milk yogurt (Full-fat Greek yogurt also works well)
2 tbsp neutral oil (Use avocado, sunflower, or canola oil)
2 tbsp lemon juice
5 clove garlic minced
1 tbsp fresh ginger grated
2 tsp Kashmiri red chili powder (Kashmiri chili gives deep red color with mild heat; substitute with 1 teaspoon sweet paprika plus 1 teaspoon cayenne if unavailable)
1 tsp smoked paprika (Adds depth and a hint of smokiness reminiscent of a tandoor)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
½ tsp ground cardamom
1 ½ tsp kosher salt (Reduce to 1 teaspoon if using table salt)
¼ tsp black pepper
2 tbsp butter melted (Ghee adds a more authentic, nutty flavour)
1 lemon (For serving)
fresh cilantro (Optional garnish)
1 red onion thinly sliced (Optional garnish)

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Instructions

Score the Chicken

Using a sharp knife, cut 2 to 3 deep diagonal slashes into each piece of chicken, cutting all the way down to the bone.

Flip each piece and cut 2 to 3 slashes into the other side as well.

Make the Marinade

In a large mixing bowl, combine the yogurt, oil, and lemon juice.

Add the minced garlic and grated ginger to the bowl.

Add the Kashmiri chili powder, smoked paprika, cumin, coriander, garam masala, turmeric, cardamom, salt, and black pepper.

Stir everything together until a smooth, uniform marinade forms.

Marinate the Chicken

Add the scored chicken pieces to the marinade.

Use your hands to press and rub the marinade deeply into the slashes and all over every piece.

Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Preheat the Oven

Position an oven rack in the upper third of the oven and preheat to 450°F (230°C).

Prepare the Baking Setup

Line a rimmed baking sheet with aluminum foil.

Place a wire rack on top of the foil-lined baking sheet.

Lightly grease the wire rack with a little oil or non-stick spray.

Arrange the Chicken

Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes.

Place the marinated chicken pieces on the wire rack in a single layer, leaving space between each piece.

Roast the Chicken

Roast the chicken in the preheated oven for 20 minutes.

Baste and Finish

Remove the baking sheet from the oven and brush each piece generously with the melted butter or ghee.

Switch the oven to the broil setting on high.

Return the chicken to the oven and broil for 5 to 8 minutes, until the edges are lightly charred and the skin is deeply colored.

Check Doneness

Insert an instant-read thermometer into the thickest part of a thigh, avoiding the bone — it should read 165°F (74°C).

Rest the Chicken

Transfer the chicken to a serving platter and let it rest for 5 minutes before serving.

Serve

Garnish with fresh cilantro and sliced red onion, and serve with lemon wedges on the side.

Prep, step by step

Minced garlic

Grated fresh ginger

Melted butter

Thinly Sliced red onion

Nutrition per serving

390Calories

42gProtein

6.5gCarbs

21gFat

1gFiber

Nutritional values are estimates. Always verify ingredients and quantities for allergies and dietary needs.

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