Chicken Tandoori

Chicken Tandoori is a traditional Indian dish where chicken is marinated in a spiced yogurt mixture and then cooked in a tandoor (clay oven) or oven until charred and smoky. The result is flavorful, juicy, and tender chicken with a beautiful red hue.

Ingredients:

For the Marinade:

1 lb (450g) chicken legs or thighs (bone-in, skinless)
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
1 tablespoon vegetable oil
Salt to taste
Optional: ½ teaspoon red food coloring for that signature tandoori color

Instructions:

Prepare the Chicken: Make deep slits in the chicken legs or thighs so that the marinade can penetrate deeply.
Make the Marinade: In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, turmeric, cumin, coriander, chili powder, garam masala, oil, and salt. If you prefer the bright red tandoori color, add red food coloring at this stage.
Marinate the Chicken: Coat the chicken pieces in the marinade, making sure to rub the mixture into the slits. Cover and refrigerate for at least 4 hours, or ideally overnight for the best flavor.
Preheat the Oven or Grill: Preheat your oven to 425°F (220°C) or heat a grill to medium-high heat.
Cook the Chicken:
- In the Oven: Line a baking sheet with foil and place a wire rack on top. Arrange the chicken pieces on the rack and bake for 30-35 minutes, turning once halfway through, until the chicken is fully cooked and slightly charred.
- On the Grill: Grill the chicken for about 15-20 minutes, turning occasionally, until the chicken is charred and fully cooked (internal temperature should reach 165°F or 74°C).
Serve: Garnish with fresh cilantro and lemon wedges. Serve with naan, rice, or a side salad.