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Tandoori Chicken Recipe

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4.1 from 14 reviews

A flavorful and aromatic recipe for Tandoori Chicken featuring juicy chicken leg quarters marinated in a blend of yogurt and traditional Indian spices, then oven-baked and broiled to achieve a tender and smoky-charred finish. Perfectly served with cilantro, lemon wedges, red onions, and complementary chutneys.

Ingredients

Tandoori Marinade

  • 5 chicken leg quarters, skinless (~2.5 lb)
  • 1/3 cup plain, whole-milk Greek yogurt
  • 2 tbsp neutral oil (such as grapeseed oil)
  • 2 tbsp melted butter (salted or unsalted; can substitute with more oil)
  • 2 tbsp lemon juice
  • 6-8 garlic cloves (about 1 tbsp heaped, finely chopped or crushed)
  • 1 inch piece ginger (about 1 tbsp heaped, finely chopped or crushed)
  • 1 tbsp tomato paste
  • 1 tbsp Kashmiri chili powder (can substitute with paprika)
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 1/2 tsp red chili powder or cayenne pepper (1 tsp for less heat)
  • 1 tsp garam masala or store-bought Tandoori Masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground black pepper
  • 1 tbsp dried fenugreek leaves (sukhi methi), crushed between fingers
  • 2 1/2 tsp kosher salt
  • 1/8 tsp sugar (cane sugar recommended)
  • Pinch deep orange or red food color (optional)

To Serve

  • Finely chopped cilantro
  • Lemon or lime wedges
  • Thinly sliced red onion
  • Mint Raita and/or Imli (Tamarind) Chutney (as per recipe in post)

Instructions

  1. Prep Chicken: Use a sharp knife to make 4 deep slits (2-3 inches) across the meat side of each chicken leg quarter. Turn the chicken over and make another 2-3 slits on the underside. These cuts allow marinade to penetrate deeply for maximum flavor.
  2. Marinate: In a large bowl, combine all the ingredients listed under the Tandoori Marinade. Add the chicken pieces and thoroughly toss to coat all surfaces including inside the slits, using kitchen gloves if preferred. Cover the bowl and refrigerate the chicken for at least 6 hours, preferably up to 48 hours, for best flavor and tenderness. Before cooking, take the chicken out of the fridge to come closer to room temperature.
  3. Preheat + Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil and place a baking rack on top. Lightly grease the rack with baking spray to prevent sticking. Place the marinated chicken leg quarters skin side down (meat side up) on the rack. Reserve any excess marinade separately for basting during cooking.
  4. Bake + Broil: Bake the chicken in the preheated oven for 30 minutes, flipping the pieces halfway through to ensure even cooking. The chicken is done when the internal temperature reaches 165°F (73.9°C). Next, switch your oven to the broil function at high (550°F/288°C). Remove the chicken, flip so the meaty side is on top, and brush with the reserved marinade. Broil for 4-5 minutes until the chicken develops a light char. If not sufficiently charred within 6 minutes, move the rack to the top shelf near the heat source and broil an additional 1-2 minutes. Remove and let rest for 5 minutes before serving.
  5. Serve: Garnish the chicken with finely chopped cilantro. Serve alongside lemon or lime wedges, thinly sliced red onions, and Mint Raita or Imli (Tamarind) Chutney as accompaniments to balance the spice and enhance flavor.

Notes

  • Note 1: Using skinless chicken leg quarters helps the marinade penetrate better and reduces excess fat, but you may use skin-on if preferred.
  • Note 2: For air-frying, preheat the air fryer and cook at 375°F for approximately 20-25 minutes, flipping halfway, then increase to broil or highest setting for 3-5 minutes to char.
  • Note 3: The pinch of red or orange food coloring is optional and commonly added to replicate the traditional bright tandoori appearance.
  • Allowing the chicken to marinate overnight intensifies the flavors and tenderness.
  • Always check internal temperature to ensure safe cooking of poultry (165°F/74°C).

Find it online: https://recipeplenty.com/tandoori-chicken-recipe/