Tandoori-Style Chicken

Ingredients

• 4 bone-in chicken thighs (or breasts, drumsticks, or a mix)

• 1 cup plain Greek yogurt (or regular yogurt)

• 2 tablespoons lemon juice

• 3 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 ½ teaspoons ground cumin

• 1 ½ teaspoons ground coriander

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1 teaspoon garam masala

• ½ to 1 teaspoon cayenne pepper (adjust for heat)

• 1 teaspoon salt

• 2 tablespoons vegetable oil or melted ghee

Optional for authentic color:

• ½ teaspoon red food coloring (traditional but not required)

🔪 Instructions

1. Marinate the Chicken

1. In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, all spices, salt, and oil.

2. Add chicken pieces and coat thoroughly with the marinade.

3. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

2. Cook the Chicken

Option 1: Oven-Baked

1. Preheat oven to 425°F (220°C).

2. Place marinated chicken on a wire rack over a foil-lined baking sheet.

3. Bake for 25–30 minutes, flipping halfway, until slightly charred and cooked through (internal temp 165°F / 74°C).

4. For that signature smoky char, broil for 2–3 minutes at the end.

Option 2: Grill

• Grill over medium-high heat for 6–7 minutes per side until golden and lightly charred.

3. Serve Hot

Serve with:

• Warm naan or basmati rice

• Mint-cilantro chutney or cooling raita

• Fresh lemon wedges and sliced onions for garnish