Baked Tandoori Chicken
Juicy, spiced chicken drumsticks marinated in yogurt and baked until lightly charred.
Servings: 5 servings
Ingredients
- 1 1/2 cups plain whole-milk yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 2 1/2 teaspoons grated fresh ginger
- 5 garlic cloves minced
- 1 tablespoon garam masala
- 1 1/2 tablespoons Kashmiri chili powder
- 1/2 teaspoon cayenne pepper optional, adjust to taste
- 1 1/4 teaspoon turmeric powder
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 2 1/4 teaspoons ground coriander
- 1 teaspoon salt
- 2 1/2 pounds chicken drumsticks bone-in and skin-on
- fresh cilantro chopped, for garnish
Instructions
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, grated ginger, minced garlic, garam masala, Kashmiri chili powder, cayenne (if using), turmeric, cumin, paprika, ground coriander, and salt until smooth.
- Add the chicken drumsticks to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil and set a wire rack on top.
- Arrange the marinated drumsticks on the rack in a single layer, reserving any excess marinade.
- Bake at 350°F for 20 minutes, then use tongs to baste the drumsticks with some reserved marinade and continue baking for another 10 minutes.
- Increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes, until the chicken is cooked through and lightly charred in spots.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and serve.
Equipment
- Large Bowl
- Whisk or Spoon
- Baking Sheet
- Aluminum Foil
- Wire Rack
- Measuring Spoons
- Measuring Cups
- Tongs
Notes
- Marinate at least 4 hours for best flavor.
- Use bone-in, skin-on drumsticks for juiciness.
- Adjust cayenne to control heat.
- Basting with reserved marinade adds extra flavor.