Tandoori Chicken
A classic Indian dish featuring chicken marinated in a spiced yogurt mixture and cooked to perfection, resulting in tender, flavorful, and slightly smoky chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 1/2 pounds bone-in, skinless chicken thighs
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons tandoori masala powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon freshly grated ginger
3 garlic cloves, minced
1/2 teaspoon cayenne pepper
Instructions
Rinse the chicken thighs under cold water and pat dry with paper towels.
In a large mixing bowl, combine the plain yogurt, lemon juice, vegetable oil, tandoori masala powder, ground cumin, ground coriander, paprika, ground turmeric, garam masala, salt, freshly grated ginger, minced garlic, and cayenne pepper. Mix well to form a smooth marinade.
Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Arrange the marinated chicken thighs on the wire rack, allowing excess marinade to drip off.
Bake the chicken in the preheated oven for 20 to 25 minutes, turning once halfway through, until the chicken is cooked through and slightly charred at the edges. The internal temperature should reach 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.