Tandoori Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
4 hrs 50 mins
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Servings
4
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Calories
234 kcal
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Course
Main Course
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Cuisine
Indian
Tandoori Chicken
Description
This Tandoori Chicken recipe features a marinade made by dry roasting cloves, cumin, coriander, cardamom, fenugreek, and fennel seeds before grinding into a powder. This spice blend is mixed with yogurt, lemon juice, paprika, Kashmiri chili powder, turmeric, garlic, ginger, honey, salt, and lemon juice to create a fragrant, colorful marinade. The chicken pieces have diagonal slashes to allow the marinade to penetrate deeply.
The chicken is marinated for at least 4 hours, preferably 6-8, to maximize flavor absorption. It is then roasted at 500°F, which helps develop a charred exterior with rich color and a juicy interior. The yogurt in the marinade tenderizes the chicken while the spices impart warmth, tanginess, and mild heat depending on chili powder amount.
Serve the chicken as a main dish alongside simple sides or naan to balance the intense spices and creamy marinade. The anchored aromas of toasted spices and fresh garlic-ginger make it a distinctive meal. This preparation demonstrates careful layering of spice roasting, marination, and high heat roasting to create balanced flavor and texture.
Ingredients
- 4 chicken drumstick skin removed
- 4 chicken thighs , skin removed
- neutral tasting oil
- For the Marinade:
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 green cardamom seeds only
- 1 black cardamom , seeds only
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon fennel seeds
- 1 cup plain whole milk yogurt
- 2 tablespoons lemon juice fresh
- 1 1/2 teaspoons salt
- 1 tablespoon paprika sweet
- 1/2 teaspoon kashmiri chili powder or cayenne pepper, add more according to heat preference
- 1 teaspoon Turmeric ground
- 4 cloves garlic , minced
- 1/2 tablespoon ginger minced, fresh
- 1 teaspoon honey
Instructions
- Heat a dry skillet over medium heat. Add the cloves, cumin seeds, coriander seeds, cardamom seeds, fenugreek, and fennel. Stir the seeds regularly to prevent them from scorching and roast them until they're very fragrant, about 3 minutes. Transfer the spices to a dish to cool. Once cool, use a coffee or spice grinder to grind the spices to a powder.Put the yogurt in a medium bowl and add the spice powder along with the remaining marinade ingredients. Stir to thoroughly combine.
- Cut deep diagonal slices into the tops of each piece of chicken, about 3 slashes per piece, depending on the size.Place the chicken pieces in a shallow, nonreactive baking dish and pour the marinade over them. Make sure they are thoroughly coated on all sides, and rub the marinade inside each of the slashes. Cover and refrigerate for at least 4 hours, preferably 6-8. (This allows the marinade to fully penetrate the chicken and optimize flavor.)
- Preheat the oven to 500 degrees F.Place the chicken pieces on the grates of a roasting rack, or cover a baking sheet with aluminum foil and place the chicken on it. Drizzle the vegetable oil over the chicken (this prevents burning). Roast the chicken for 30 minutes, or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone. Serve immediately with rice and/or naan and some cucumber raita.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 1039mg | 43% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 111mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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