Easy Tandoori Chicken

Name: Easy Tandoori Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving
Ingredients: 2 tablespoons paprika; 1 tablespoon dehydrated chopped onion or granulated onion powder; 1 teaspoon Saigon ground cinnamon powder; 2 tablespoons garam masala; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon garlic powder; 1 tablespoon ground cayenne pepper; 1 teaspoon ground Saigon cinnamon; 3 tablespoons peeled and roughly chopped fresh ginger or 2 tablespoons ground ginger; 7 garlic cloves; ½ cup whole milk Greek yogurt; 1 tablespoon honey; Zest and juice from one lime; ¼ cup extra virgin olive oil; 1 tablespoon kosher salt; 4 to 4½ pounds of chicken drumsticks; ¾ cup coarsely chopped cilantro; Lime wedges; 16 ounces plain greek yogurt; 1 medium seedless cucumber; ½ cup chopped fresh basil; ¼ cup chopped fresh mint; ¼ cup chopped fresh cilantro; 1 teaspoon honey; ½ teaspoon ground cumin; 1 clove of garlic; ½ teaspoon kosher salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
10
Calories
339 kcal
Course
Main Course
Cuisine
Indian

Easy Tandoori Chicken

Deacon Moody

Report

Tandoori Chicken is a classic Indian dish known for its bold and vibrant flavors. Marinated in a blend of aromatic spices, ginger, garlic, and yogurt, the chicken is baked in the oven until tender and juicy. The result is a deliciously spicy and savory dish that's perfect for any occasion.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons paprika
1 tablespoon dehydrated chopped onion or granulated onion powder
1 teaspoon Saigon ground cinnamon powder
2 tablespoons garam masala (substitute curry powder if you can't find it)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon ground Saigon cinnamon
3 tablespoons peeled and roughly chopped fresh ginger or 2 tablespoons ground ginger
7 garlic cloves , peeled and roughly chopped
½ cup whole milk Greek yogurt
1 tablespoon honey
Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
¼ cup extra virgin olive oil
1 tablespoon kosher salt
4 to 4½ pounds of chicken drumsticks
¾ cup coarsely chopped cilantro
Lime wedges , optional, for serving

For the Cucumber, Mint, and Basil Raita:

16 ounces plain greek yogurt
1 medium seedless cucumber , peeled and finely diced
½ cup chopped fresh basil
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
1 teaspoon honey
½ teaspoon ground cumin
1 clove of garlic , minced
½ teaspoon kosher salt , to taste

Add to Shopping List

Instructions

For the Cucumber, Mint, and Basil Raita: Combine the yogurt, cucumber, basil, mint, cilantro, honey, cumin, garlic, and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not over mix, or the raita will become too runny. Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.

For the Tandoori Chicken:

In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook, frequently stirring, for about 2 minutes, until spices are fragrant.
Add the spices to a food processor, along with the ginger, garlic, onion powder, Greek yogurt, lime, zest and juice, oil, and salt; process until smooth.
With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart. Place the chicken in a large ziplock bag and pour the marinade over the chicken. Seal and toss to coat evenly, cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, tossing occasionally.
Preheat the oven to 450 °F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over the top. Spray the rack with nonstick cooking spray or grease with canola oil.
Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve the Tandoori Chicken with rice, salad, naan bread, and raita on the side for a delicious Indian feast. Enjoy our Tandoori Chicken.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Place Any leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat: Place the Tandoori Chicken in a microwave-safe dish and cover it with a damp paper towel for reheating. Microwave on high for 1-2 minutes or until the chicken is heated. When reheating on the stovetop, heat a non-stick skillet over medium heat. Add a splash of oil or chicken broth to the skillet and add the Tandoori Chicken. Cook, occasionally stirring, for 5-7 minutes or until the chicken is heated through.
Make-Ahead
Make-Ahead
You can marinate the chicken up to 24 hours in advance and store it in the refrigerator in a sealed container or a ziplock bag. This will allow the chicken to absorb all the marinade flavors and become more tender. You can pre-cook the chicken in the oven for about 20-25 minutes at 375°F until it is partially cooked. This will help speed up the cooking time on the day of serving and allow you to cook the chicken to the desired level of doneness.
You can marinate the chicken up to 24 hours in advance and store it in the refrigerator in a sealed container or a ziplock bag. This will allow the chicken to absorb all the marinade flavors and become more tender. You can pre-cook the chicken in the oven for about 20-25 minutes at 375°F until it is partially cooked. This will help speed up the cooking time on the day of serving and allow you to cook the chicken to the desired level of doneness.
How to Freeze
How to Freeze
To freeze Tandoori Chicken, let it cool down to room temperature. Once cooled, transfer the chicken to an airtight container or a freezer-safe ziplock bag, leaving space at the top for expansion. Place the container or bag in the freezer and store it flat and stable. When you're ready to eat the Tandoori Chicken, thaw it in the refrigerator overnight. Do not thaw the chicken at room temperature or in warm water, as this can lead to bacterial growth. Once thawed, reheat the chicken using an oven, microwave, or stovetop, making sure to heat it to an internal temperature of 165°F for food safety.
To freeze Tandoori Chicken, let it cool down to room temperature. Once cooled, transfer the chicken to an airtight container or a freezer-safe ziplock bag, leaving space at the top for expansion. Place the container or bag in the freezer and store it flat and stable. When you're ready to eat the Tandoori Chicken, thaw it in the refrigerator overnight. Do not thaw the chicken at room temperature or in warm water, as this can lead to bacterial growth. Once thawed, reheat the chicken using an oven, microwave, or stovetop, making sure to heat it to an internal temperature of 165°F for food safety.
To store: Place Any leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat: Place the Tandoori Chicken in a microwave-safe dish and cover it with a damp paper towel for reheating. Microwave on high for 1-2 minutes or until the chicken is heated. When reheating on the stovetop, heat a non-stick skillet over medium heat. Add a splash of oil or chicken broth to the skillet and add the Tandoori Chicken. Cook, occasionally stirring, for 5-7 minutes or until the chicken is heated through.