Indian Tandoori Chicken
A vibrant, smoky, and spice-infused classic that brings the authentic flavors of an Indian tandoor oven right into your home kitchen.
Ingredients
- •4 large chicken leg quarters, skin removed and deeply scored
- •1 cup unsweetened soy yogurt or coconut yogurt
- •2 tablespoons ginger-garlic paste
- •1 tablespoon Kashmiri red chili powder (for color and mild heat)
- •1 tablespoon ground coriander
- •1 teaspoon ground cumin
- •1 teaspoon garam masala
- •1/2 teaspoon ground turmeric
- •1 tablespoon fresh lemon juice
- •2 tablespoons neutral vegetable oil
- •1 teaspoon kosher salt
Instructions
- 1
In a large mixing bowl, whisk together the soy yogurt, ginger-garlic paste, chili powder, coriander, cumin, garam masala, turmeric, lemon juice, oil, and salt until smooth.
- 2
Pat the chicken dry with paper towels and rub the marinade thoroughly over the chicken, ensuring it gets deep into the scored cuts.
- 3
Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the spices to penetrate the meat.
- 4
Preheat your oven to 425°F (220°C) and place a wire rack over a rimmed baking sheet.
- 5
Arrange the chicken on the rack and roast for 25 to 30 minutes, or until the chicken is cooked through and slightly charred on the edges.
- 6
For extra char, broil the chicken on high for the final 2-3 minutes, watching closely to prevent burning.
💡 Chef tips
- Score the chicken deeply to the bone; this allows the marinade to flavor the meat from the inside out.
- If you want a deeper red color without extra heat, add a pinch of natural beet powder to the marinade.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven.
✅ How it should turn out
The chicken should have a beautiful, charred exterior with a tender, juicy interior, smelling deeply of toasted spices and citrus.