Smoky Tandoori Chicken
Juicy chicken legs marinated in a bold yogurt-spice blend, then charred to perfection with smoky, slightly blackened edges and a tender, flavor-soaked interior. This tandoor-inspired classic brings the spirit of Indian clay-oven cooking right to your home kitchen.
Ingredients
- 8 chicken drumsticks and thighs (skin removed)
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
+ 12 more ingredients
Instructions
Score the chicken pieces with deep diagonal cuts, about 2-3 slashes per piece, cutting down to the bone. This allows the marinade to penetrate deeply.
Combine yogurt, lemon juice, oil, ginger-garlic paste, chili powder, cumin, coriander, garam masala, turmeric, amchur, salt, and black pepper in a large bowl. Add a drop of food coloring if using.
Add the scored chicken to the marinade, working it into every cut and crevice. Cover and refrigerate for at least 4 hours, ideally overnight.
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat your oven to 450F (230C) with a rack in the upper third. Line a baking sheet with foil and place a wire rack on top.
Arrange the chicken pieces on the wire rack, shaking off excess marinade. Bake for 25 minutes.
Switch the oven to broil on high. Broil for 8-10 minutes, flipping once, until the edges are nicely charred and the internal temperature reaches 165F (74C).
Let the chicken rest for 5 minutes. Squeeze fresh lemon juice over the top and serve with sliced onion rings, mint chutney, and warm naan.
Nutrition Estimate
Per serving • Estimated by Blinner AI