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Tandoori Chicken
Smoky, charred chicken marinated in spiced yogurt, the showstopper of the Indian grill.
The whole recipe in 60 seconds
Tandoori Chicken, in 5 ideas
- Overnight marinating makes all the difference.
- A hot grill gives the char that mimics a tandoor.
- Mustard oil adds authentic pungency; use it if you can find it.
- Do not skip scoring the meat.
- The drippings make a great base for tikka masala sauce.
What you need
Ingredients
- 2 lbs chicken legs and thighs
- 1 cup plain yogurt
- 2 tbsp tandoori masala
- 1 tbsp Kashmiri chili powder
- 1 tbsp lemon juice
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tsp salt
- 2 tbsp mustard oil
- Lemon wedges and onion rings to serve
How to make it
Directions
- Score the chicken deeply so the marinade penetrates.
- Mix all marinade ingredients and coat the chicken thoroughly.
- Marinate at least 4 hours, ideally overnight.
- Grill over high heat, turning, until charred and cooked through, about 20 minutes.
- Rest 5 minutes, then serve with lemon and onions.
Money saver. Chicken legs are the cheapest cut and the most traditional for tandoori.