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Tandoori Chicken Recipe
Ash Tyrrell

Tandoori Chicken Recipe

When I think about the most satisfying dinners I’ve made, this tandoori chicken recipe always tops the list. The burst of smoky, tangy, and earthy flavors combined with its golden, slightly charred crust makes it such a family favorite.
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Prep Time 10 minutes
Cook Time 29 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds of chicken quarters or a mix of thighs and drumsticks
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt or to taste
  • 1 inch ginger minced, or paste (around 1 tablespoon)
  • 2 garlic cloves finely minced or paste (around 1 teaspoon)
  • Optional: 1 teaspoon lemon juice for additional tang especially if your yogurt isn’t too tart.

Method
 

  1. Start by whisking the yogurt in a mixing bowl until smooth. Add the cumin, garam masala, coriander, cinnamon, smoked paprika, turmeric, salt, ginger, and garlic. Mix well until the spices blend into a vibrant, fragrant marinade. The olive oil will help the spices stick to the chicken evenly.
  2. Pat the chicken pieces dry with a paper towel and make small slits in the meat to allow the marinade to penetrate deeply. Place the chicken in the marinade and coat it thoroughly, making sure every piece is covered. Cover the bowl and refrigerate for at least 10 minutes, but for the best flavors, marinate for up to an hour (or even overnight).
  3. Preheat your oven to 400°F (200°C). Place a foil-lined wire rack over a baking tray to catch drippings. Arrange the marinated chicken pieces on the rack, shaking off any excess marinade. Don’t overcrowd the pieces to allow even cooking. Bake for 25–30 minutes or until the chicken is tender, slightly charred, and reaches an internal temperature of 165°F.
  4. Once baked, remove the chicken from the oven and allow it to rest for 5 minutes before serving. Resting is crucial as it redistributes the juices, making the chicken extra juicy and flavorful.

Notes

  • Don’t skip the ginger and garlic: Freshly minced versions make a huge difference in flavor compared to store-bought pastes.
  • Room temperature chicken: Before baking, bring the marinated chicken to room temperature for uniform cooking.
  • Add color: To get that restaurant-style reddish hue, you can add a pinch of natural red food coloring to the marinade.
  • Crisper exterior: Broil the chicken for 2–3 minutes at the end of baking for extra charred edges.
  • Grill alternative: Cooking this over a charcoal grill instead of an oven enhances the smoky flavors.