Tandoori Chicken
Experience the vibrant and smoky flavors of Indian cuisine with Tandoori Chicken, a classic dish marinated in a blend of yogurt and aromatic spices, then roasted to perfection. Perfect for gatherings or a flavorful weeknight dinner, Tandoori Chicken is a feast for both the eyes and the palate.
Ingredients
- 4 chicken leg quarters (or 8 drumsticks)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro and lemon wedges for garnish
Instructions
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Prepare the Marinade
In a large bowl, combine yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, paprika, turmeric, garam masala, chili powder, and salt. Mix well to form a smooth marinade.
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Marinate the Chicken
Make small slashes in the chicken pieces to allow the marinade to penetrate. Coat the chicken thoroughly with the marinade, cover, and refrigerate for at least 4 hours or overnight for best results.
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Cook the Chicken
Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat. Arrange the chicken on a baking sheet or grill rack. Roast or grill for 25–35 minutes, turning occasionally, until the chicken is cooked through and slightly charred at the edges. Internal temperature should reach 165°F (74°C).
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Serve
Transfer the chicken to a serving platter. Garnish with fresh cilantro and lemon wedges for added zest and freshness.
Serving
Serve Tandoori Chicken with naan, basmati rice, or a fresh salad. Accompany with mint chutney or raita for a traditional Indian touch.
