Name: Tandoori Chicken (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs Chicken pieces (legs and thighs are best), skinless; 1 cup Plain yogurt; 2 tbsp Lemon juice; 2 tbsp Tandoori masala powder; 1 tbsp Ginger-garlic paste; 1 tsp Turmeric powder; 1 tsp Ground cumin; 1/2 tsp Garam masala; 1/2 tsp Cayenne pepper (optional); 1 tsp Salt

Recipe tier

A simplified version of Tandoori Chicken that's perfect for weeknight cooking. Uses accessible ingredients and a straightforward marinating process.

Total 2h 30m

Serves 4 servings

Steps 6

Ingredients 10

Chicken
2 lbs 900 g Chicken pieces (legs and thighs are best), skinless
Marinade
1 cup 240 mL Plain yogurt
2 tbsp 30 mL Lemon juice
2 tbsp 30 mL Tandoori masala powder
1 tbsp 15 mL Ginger-garlic paste
1 tsp 5 mL Turmeric powder
1 tsp 5 mL Ground cumin
tsp 2.5 mL Garam masala
tsp 2.5 mL Cayenne pepper (optional)
1 tsp 5 mL Salt

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Equipment

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Instructions

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In a large bowl, combine all Marinade ingredients. Mix well to ensure everything is evenly distributed.
Add the Chicken pieces to the marinade. Make sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
Preheat your oven to 400°F (200°C).
Place the marinated chicken on a baking sheet lined with parchment paper.
Bake for 30-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Broil for the last 5 minutes to get a nice char, watching carefully to prevent burning.
Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with naan bread and raita.