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Tandoori Chicken

Oven-roasted chicken marinated in yogurt and spices, finished with a broil for char.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 5 hours 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks and thighs skin removed, scored deeply
  • 2 tbsp lemon juice
  • 1 tsp salt for the first marinade
  • 1 cup thick yogurt strained
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp salt for the second marinade
  • 2 tbsp oil
  • 1 tsp kasuri methi crushed

Method
 

  1. Rub the chicken with the lemon juice and 1 tsp salt. Rest for 20 minutes.
  2. Mix the yogurt, ginger-garlic paste, chili powder, cumin, coriander, garam masala, 1 tsp salt, oil and kasuri methi. Coat the chicken well and marinate in the refrigerator for 4 hours or overnight.
  3. Heat the oven to 220 C (430 F). Place the chicken on a rack over a baking tray.
  4. Roast for 30 to 35 minutes, turning once, until cooked through.
  5. Switch to the broiler for 3 to 5 minutes until lightly charred at the edges. Rest for 5 minutes and serve with lemon, onion rings and chutney.

Notes

Total time includes at least 4 hours marinating.