Tandoori Chicken
Tandoori Chicken features chicken pieces marinated in a robust blend of yogurt, garlic, ginger, and traditional Indian spices like garam masala, coriander, and cumin. The marinade tenderizes the meat while infusing it with complex, savory flavors. Baking the chicken on a grill rack allows heat circulation and helps develop a flavorful crust, enhanced by brushing melted butter halfway through cooking. This method creates a well-seasoned, moist dish with aromatic spice notes and a lightly charred finish suitable for a satisfying main course.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 427
% 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.