Description
This Authentic Tandoori Chicken recipe delivers the rich, smoky flavors of traditional Indian tandoori cooking right in your oven. Marinated in a fragrant blend of yogurt and spices, the chicken is tender, juicy, and perfectly charred around the edges after baking. Ideal for a restaurant-quality meal at home, it’s simple to prepare and ready to serve in under half an hour.
Ingredients
Scale
For the Marinade
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 cup plain yogurt
For the Chicken
- 2 pounds chicken quarters (or a mix of thighs and drumsticks)
Instructions
- Make the marinade: In a mixing bowl, combine the minced ginger and garlic with cumin, cinnamon, garam masala, ground coriander, smoked paprika, salt, olive oil, and plain yogurt. Mix well to form a smooth, flavorful marinade.
- Prepare the chicken: Pat the chicken pieces dry with paper towels to ensure the marinade sticks well. Place the chicken in a large mixing bowl.
- Marinate the chicken: Pour the prepared marinade over the chicken, mixing thoroughly until every piece is fully coated. Cover the bowl and refrigerate for up to one day for best flavor, or allow it to sit at room temperature for 10 minutes if short on time.
- Preheat the oven and prepare racks: Preheat your oven to 200°C (400°F). Line two wire racks with tin foil and place the racks on baking trays to catch drippings.
- Arrange the chicken: Remove each chicken piece from the marinade, shaking off any excess, and place them evenly spaced on the wire racks to allow air circulation and promote even cooking.
- Bake the chicken: Bake in the preheated oven for 20 to 25 minutes, or until the chicken edges develop a light char and the internal temperature reaches 165°F (74°C) to ensure it is fully cooked.
- Rest and serve: Let the chicken rest for 5 minutes after baking to allow juices to redistribute before serving. Enjoy your delicious, authentic tandoori chicken!
Notes
- This recipe replicates the smoky flavors of tandoori chicken without needing a traditional tandoor oven.
- Marinating for longer, ideally overnight, enhances flavor and tenderness.
- Using wire racks allows excess marinade to drip, avoiding soggy skin and promoting a nice char.
- Internal temperature should reach 165°F (74°C) for safe consumption.
- Serve with naan bread, rice, or a fresh cucumber salad for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 150-175g)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 89 mg
- Fat: 19 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 17 g
- Cholesterol: 80 mg
