Tandoori Chicken

Tandoori Chicken is one of the most iconic dishes from North India, traditionally cooked in a tandoor—a clay oven that imparts a smoky, charred flavor. This dish features succulent chicken marinated in a spiced yogurt mixture, then roasted to perfection. The vibrant red hue comes from a blend of aromatic spices, including garam masala, cumin, and coriander. Served with naan or laccha onions, it is a staple in Indian cuisine, celebrated for its bold flavors and tender texture. While traditionally cooked in a tandoor, this recipe adapts the method for a conventional oven, ensuring the same depth of flavor and characteristic charred edges. A final touch of melted ghee enhances the richness, making it an irresistible dish for any occasion.

Ingredients (4-6 portions)

Ingredients

1.5 kg (3.3 lbs) chicken, cut into 8 pieces
2 tbsp ghee (clarified butter)
1 onion, sliced into rings, for serving
1 lemon, sliced into wedges, for serving
1 onion, roughly chopped
3 garlic cloves, roughly chopped
5 cm (2-inch) piece of ginger, roughly chopped
250 ml (1 cup) strained yogurt
Zest of 1 unwaxed lemon
3 tbsp lemon juice
2 tbsp white vinegar
1 tsp paprika
2 tsp garam masala
Salt, to taste

Spices

2 tsp coriander seeds
1 tsp cumin seeds

Nutrition Information (per 100g)

Calories: 180
Fat: 8
Protein: 22
Carbohydrates: 5
Fiber: 1

Directions

Preparing the Chicken

1. Using a sharp knife, make diagonal cuts about 2.5 cm (1 inch) deep into the chicken thighs and breasts, ensuring not to cut through to the bone.

Toasting and Grinding Spices

2. Heat a pan over low heat and toast the coriander seeds until fragrant. Set aside.
3. Repeat the process with the cumin seeds.
4. Grind the toasted seeds into a fine powder using a spice grinder or mortar and pestle.

Making the Marinade

5. Blend the yogurt, lemon zest, lemon juice, vinegar, paprika, garam masala, salt, chopped onion, garlic, ginger, and ground spices in a food processor until smooth.

Marinating the Chicken

6. Coat the chicken thoroughly in the marinade, ensuring all cuts are well covered.
7. Refrigerate for at least 8 hours or overnight, turning occasionally to ensure even absorption.

Cooking the Chicken

8. Preheat the oven to 200°C (400°F).
9. Lightly grease the oven rack and place it in the highest position. Place a tray underneath to catch drippings.
10. Arrange the marinated chicken on the rack and cover loosely with foil.
11. Roast for 30-35 minutes, basting once with the marinade.
12. Remove the foil and roast for another 15 minutes, or until fully cooked (juices should run clear when pierced).

Finishing Touches

13. Switch the oven to broil at the highest setting.
14. Melt the ghee and drizzle over the chicken while still on the rack.
15. Broil for 5 minutes until the edges char slightly, mimicking the tandoor effect.

Serving

16. Serve hot, garnished with onion rings and lemon wedges.

Cookix's Secrets

Alternative Cooking Method

Cook in an air fryer at 200°C (400°F) for 20-25 minutes, turning halfway.

Alternative Proteins

Substitute chicken with paneer or tofu for a vegetarian version.

Bold Flavor Enhancements

Incorporate smoked paprika for a deeper smoky flavor.

Cooking Tips

If using a grill, cook over medium-high heat, turning occasionally for even charring.

Healthier Variation

Use Greek yogurt for a thicker marinade and reduce ghee for a lower-fat version.

Marination Tips

For deeper flavor, marinate the chicken for up to 24 hours.

Seasonal Tweaks

Add fresh mint or cilantro to the marinade for a refreshing twist.

Serving Suggestions

Pair with naan, basmati rice, or a cooling cucumber raita.

Ask Cookix, your sous-chef