Tandoori Chicken Recipe (Smoky Restaurant Style)

Method9 steps

1. 1

   Step 1: Whisk the ½ cup thick Greek yogurt with either 1 tbsp ready ginger-garlic paste OR ¾ tbsp each finely grated ginger and garlic (¾ tbsp). Add 1 tsp garam masala, 1–2 tsp chosen chili powder or paprika, ¼ tsp black pepper, 1½ tsp coriander powder, ½ tsp cumin powder, ½ tsp sea salt, optional ¼ tsp turmeric, 1 tsp kasuri methi and 1½ tbsp marinade oil. Choose 1 tbsp lemon juice OR 1 tsp amchur OR ½ tsp chaat masala, adjusting sourness to your yogurt. Taste before adding raw chicken and adjust salt, garam masala or heat only if needed; keep the marinade thick.

   Uses ½ cup full-fat strained Greek yogurt · 1 tbsp ready ginger-garlic paste · ¾ tbsp finely grated ginger, with grated garlic instead of paste · ¾ tbsp finely grated garlic, with grated ginger instead of paste · 1 tsp garam masala · 1–2 tsp Kashmiri chili powder or paprika for marinade · ¼ tsp crushed black pepper · 1½ tsp coriander powder

   
2. 2

   Step 2: Pat the 750 g skinless chicken dry with paper towels. Make 3–4 deep slits in larger thighs or 2–3 in smaller pieces, then coat thoroughly in the prepared marinade.

   Uses 750 g skinless bone-in chicken thighs or legs of similar size · thick spiced yogurt marinade

   
3. 3

   Step 3: Cover and refrigerate the marinated chicken for at least 6 hours or overnight.

   Minimum refrigerated marination · 360 minUses chicken coated in thick marinade

4. 4

   Step 4: For this oven route, preheat to 240°C, or 220°C in a smaller OTG oven, for 15–20 minutes. Set a wire rack over a foil-lined baking tray and grease the rack with separate oil. If choosing chili-oil basting, mix its 1 tsp chili powder with its 1–2 tbsp oil in a clean bowl. Alternatively melt the separate 1 tbsp butter; keep some for later finishing.

   Uses Separate oil to grease the wire rack, as needed · 1 tsp Kashmiri chili powder for optional chili-oil baste · 1–2 tbsp oil for optional chili-oil baste · 1 tbsp butter, melted for optional baste and finish

5. 5

   Step 5: Arrange the refrigerated marinated chicken on the prepared rack and roast for 12–15 minutes, checking at 12 minutes. Baste with some of the clean chili oil OR some of the melted butter from step 4; reserve any remaining butter for finishing.

   First-side roast before basting · 14 minUses prepared oven tray and oiled rack · refrigerated marinated chicken · Some prepared chili oil, only if choosing that baste · Some of the melted 1 tbsp butter, only if choosing butter baste

6. 6

   Step 6: Turn the basted chicken and roast the second side for another 12–15 minutes. Then move the tray to the top rack and broil for 3–4 minutes until charred spots appear. Adjust for piece size and your oven; the second-roast timer does not include the later broiling.

   Second-side roast; broil 3–4 minutes afterward · 14 minUses first-side roasted chicken with clean baste

7. 7

   Step 7: Check the thickest part of the chicken with an instant-read thermometer, avoiding bone. It should reach 75°C; if needed, continue cooking until it does.

   Uses oven-roasted and briefly broiled chicken

8. 8

   Step 8: Brush the cooked chicken with the cooked pan drippings, or with any unused portion of the melted 1 tbsp butter if you chose butter basting. Garnish with 1 tbsp chopped coriander leaves.

   Uses fully cooked tandoori chicken · Cooked pan drippings, if using this finish · Unused portion of the same melted 1 tbsp butter, only if selected · 1 tbsp chopped coriander leaves for garnish

9. 9

   Step 9: Serve with optional ready cilantro or mint chutney, sliced onion and lemon wedges.

   Uses finished garnished tandoori chicken · Ready cilantro or mint chutney to serve, as desired · Sliced onion to serve, as desired · Lemon wedges to serve, as desired