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Tandoori Chicken

A flavorful dish that combines warm spices with tangy lemon, this Tandoori Chicken is perfect for serving a crowd, making any meal feel like a celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup thick curd or yogurt (hung curd preferred) Hung curd makes the marinade cling and keeps the chicken juicy.
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 2 tsp Kashmiri red chili powder For color
  • 1 tsp red chili powder For spice
  • 1 tsp turmeric powder
  • 1.5 tsp garam masala
  • 1 tsp roasted cumin powder
  • 1 tsp coriander powder
  • 2 tbsp mustard oil Or regular oil
  • to taste Salt
  • a pinch orange red food color (optional)
For Cooking
  • 4 pieces Chicken leg quarters (with skin removed)

Method
 

Marination
  1. Score the chicken by making deep cuts or slits on the pieces so that the marinade penetrates well.
  2. First marination: Rub the chicken with lemon juice, salt, and half of the ginger garlic paste. Let it sit for 15 minutes.
  3. Second marination: In a bowl, mix the curd, remaining ginger garlic paste, all the spices, mustard oil, and food color (if using). Stir until smooth and fragrant.
  4. Coat the chicken pieces thoroughly in this spiced yogurt, making sure the marinade gets into the slits. Cover and refrigerate for 4 to 8 hours, or overnight if possible.
Cooking
  1. Tandoor or Grill: Preheat at high heat and grill the chicken until charred and cooked through, about 15 to 20 minutes.
  2. Oven: Preheat to 220°C (425°F) and bake for 25 to 30 minutes, flipping once halfway through.
  3. Tawa/Pan: Heat a little oil or butter on medium-high and cook the chicken until charred and cooked through.

Notes

Serve hot with mint chutney, lemon wedges, and sliced onions. Remember that overnight marination gives the best flavor.