Tandoori Chicken
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
427 kcal
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Course
Main Course
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Cuisine
Indian
Tandoori Chicken
Description
The Tandoori Chicken recipe combines chicken with a detailed wet rub and marinade containing yogurt, garlic, ginger, chili powder, and a mix of Indian spices such as garam masala, coriander powder, and cumin. The chicken is scored to allow deeper absorption of the marinade, then refrigerated for a few hours to develop flavor and tenderness. Cooking involves roasting the marinated chicken on a grill rack inside the oven, helping excess juices drip off and promoting a charred, slightly crisp exterior. Brushing with melted butter midway through baking adds richness and enhances browning.
The resulting dish offers a balance of tang from the yogurt and lemon juice alongside warmth from the chili and spices. The texture is tender and juicy on the inside with a nicely browned crust. This version can be made with various chicken cuts, including breasts, thighs, or drumsticks, adding versatility. Serve hot as a standalone entree or with side dishes like rice or flatbread to complement the spiced chicken.
The notes advise enjoying the chicken freshly cooked for best taste and texture but mention that leftovers can be safely stored in airtight containers in the refrigerator for 3 to 4 days or frozen for up to 4 months. This makes the recipe convenient for meal prep or large gatherings.
Ingredients
- 3 pound chicken such as breasts, thighs or drumsticks
- 3 tablespoons butter unsalted, melted, for brushing
Wet Rub
- 1¼ teaspoon chili powder
- 1 teaspoon paprika
- 2 teaspoon lemon juice freshly squeezed
- ¼ teaspoon salt
Marinade
- ½ cup yogurt plain, such as Greek yogurt
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 2 teaspoons chili powder
- ½ teaspoon black pepper freshly ground
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 3 tablespoons lemon juice freshly squeezed
- 4 tablespoons olive oil
- 1 teaspoon salt
- 2 drops red gel food coloring optional
Instructions
- Prepare the chicken: Clean the chicken and pat it dry. If using chicken breasts cut them in half. Using a knife, cut deep slits into the chicken.
- Apply wet rub: In a small bowl, mix all the wet rub ingredients together to form a paste. Smear the rub in between the slits and if there is any left over, rub it over the entire chicken breasts.
- Prepare marinade: In a medium size bowl, whisk together all the marinade ingredients. Place the chicken in the bowl with marinade and mix well, making sure each chicken breasts is fully coated.
- Marinate chicken: Cover the bowl with plastic wrap and refrigerate for a couple hours.
- Preheat oven and baking sheet: Preheat your oven to 400℉. Line a baking sheet with aluminum foil and over it, place a grill rack.
- Place the chicken breasts over the grill rack leaving a bit of space in between each piece.
- Bake: Bake the chicken for 30 minutes. 15 minutes in, brush some butter over each piece. After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes.
- Garnish with lemon slices, parsley and serve.
Notes
- Use a mix of chicken cuts such as breasts, thighs, or drumsticks for varied texture and flavor.
- Marinate the chicken for at least a couple of hours to allow spices to penetrate deeply.
- Bake the chicken on a grill rack to help excess marinade drip away and develop a roasty crust.
- Brush melted unsalted butter on the chicken halfway through baking to enhance browning and moisture.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 44g | 88% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 233mg | 78% |
| Sodium | 721mg | 30% |
| Potassium | 632mg | 13% |
| Sugar | 1g | 2% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 53mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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