Description
Juicy and flavorful homemade chicken tandoori marinated in spiced yogurt, then baked or grilled to achieve a smoky, tender, and aromatic dish.
Ingredients
- For the marinade:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon tandoori masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- For the chicken:
- 4 chicken leg quarters or 6 bone-in, skinless chicken thighs
- For garnish:
- Fresh cilantro or mint leaves (optional)
- Lemon wedges
Instructions
- Make deep cuts in the chicken pieces to help the marinade penetrate.
- In a bowl, mix yogurt, lemon juice, oil, garlic paste, ginger paste, tandoori masala, cumin, paprika, turmeric, coriander, and salt until smooth.
- Add chicken and coat thoroughly, ensuring marinade gets into the cuts.
- Cover and refrigerate for at least 4 hours or overnight.
- Preheat oven to 200°C (400°F) or prepare a grill.
- Place chicken on a baking tray or grill rack.
- Cook for 35–45 minutes, turning halfway, until fully cooked and slightly charred.
- Optional: Broil for 3–5 minutes for extra smokiness.
- Garnish with herbs and serve with lemon wedges.
Notes
- Marinate overnight for best flavor and tenderness.
- Boneless chicken cooks faster but may be less juicy.
- Use smoked paprika for enhanced smoky flavor.
- Can be cooked in air fryer at 180°C for 20–25 minutes.
- Ensure internal temperature reaches 75°C (165°F).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking/Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
