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Tandoori Chicken

A flavorful, spiced tandoori-style chicken marinated in yogurt and roasted until tender and charred.
Prep Time20 minutes
Cook Time30 minutes
Total Time4 hours 50 minutes
Servings: 4 servings

Ingredients

  • 4 chicken drumsticks skin removed
  • 4 chicken thighs skin removed
  • neutral-tasting oil
  • 4 cloves (whole) for toasting and grinding
  • 1 tsp cumin seeds toasted and ground
  • 1 tsp coriander seeds toasted and ground
  • 3 green cardamom pods seeds only, toasted and ground
  • 1 black cardamom pod seed only, toasted and ground
  • 1/2 tsp fenugreek seeds toasted and ground
  • 1/2 tsp fennel seeds toasted and ground
  • 1 cup plain whole-milk yogurt
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp salt
  • 1 tbsp sweet paprika
  • 1/2 tsp Kashmiri chili powder or cayenne adjust to heat preference
  • 1 tsp ground turmeric
  • 4 garlic cloves minced
  • 1/2 tbsp fresh ginger minced
  • 1 tsp honey

Instructions

  • Heat a dry skillet over medium heat. Add the whole cloves, cumin seeds, coriander seeds, cardamom seeds, fenugreek seeds, and fennel seeds; stir constantly and toast until very fragrant, about 3 minutes.
  • Transfer the toasted spices to a dish to cool, then grind them to a fine powder in a spice or coffee grinder.
  • In a medium bowl, combine the yogurt, ground spice mix, lemon juice, salt, sweet paprika, Kashmiri chili powder (or cayenne), turmeric, minced garlic, minced ginger, and honey; stir until smooth and evenly mixed.
  • Make 2–3 deep diagonal slashes in the thickest part of each chicken piece to help the marinade penetrate.
  • Place the drumsticks and thighs in a shallow nonreactive dish and pour the marinade over them. Rub the marinade into the slashes and all over the chicken so each piece is well coated.
  • Cover and refrigerate the chicken for at least 4 hours, preferably 6–8 hours, to allow flavors to develop.
  • Preheat the oven to 500°F (260°C). Arrange a roasting rack over a baking sheet or line a baking sheet with foil and place the chicken on it. Drizzle a little neutral oil over the chicken to prevent excessive charring.
  • Roast the chicken in the preheated oven for about 30 minutes, or until the juices run clear and an instant-read thermometer inserted near the bone registers 165°F (74°C). If desired, broil briefly at the end to deepen the char, watching carefully to avoid burning.
  • Let the chicken rest a few minutes, then serve immediately with rice, naan, or raita if desired.

Equipment

  • Dry Skillet
  • spice grinder or coffee grinder
  • Mixing Bowl
  • roasting rack or baking sheet
  • Aluminum Foil
  • Measuring Spoons
  • Knife
  • Refrigerator

Notes

  • Toast spices only until fragrant to avoid burning.
  • Marinate at least 4 hours for best flavor.
  • Adjust chili powder to suit your heat preference.
  • Use a rack for even roasting and better browning.