Summer is finally here. You want bold flavors without a lot of work. This easy Tandoori Chicken is the perfect answer for your next backyard dinner.
It brings the warm, smoky taste of India right to your kitchen. You do not need a clay oven for this. Your home oven works just as well. It delivers tender and juicy results every single time.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser. It is packed with protein and very healthy. The yogurt marinade keeps the meat incredibly moist. It is perfect for entertaining friends on a warm evening.
You can prep it ahead of time. This saves you stress when guests arrive. It uses simple spices you likely already have. Your family will love the vibrant, golden color of every piece.
Simple Cooking Steps
The process is very straightforward. You just mix the marinade and let it rest. The oven does all the heavy lifting for you. We use a high heat to get those beautiful charred edges.
Even if you are a beginner, you can do this. There are no complicated techniques involved here. Just follow the steps for a restaurant-quality meal at home.
Ingredients You’ll Need
Most of these items are simple pantry staples. Fresh lemon and ginger make a huge difference.
- 1 kg bone-in chicken thighs and drumsticks, skinless
- 1 cup thick Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 1 tbsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tsp roasted cumin powder
- 1 tsp ground coriander
- 1 tsp crushed dried fenugreek leaves (kasuri methi)
- 2 tbsp mustard oil or melted ghee
- 1.5 tsp salt
Step-by-Step Directions
- Pat the chicken dry and make 2 to 3 deep diagonal incisions into the flesh.
- In a large bowl, rub the chicken with lemon juice and salt; rest for 15 minutes.
- Whisk together yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, fenugreek, and oil.
- Thoroughly coat the chicken pieces in the marinade, filling the incisions.
- Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 230°C (450°F) and line a sheet with foil and a rack.
- Arrange chicken on the rack and roast for 20 to 25 minutes.
- Baste with melted ghee halfway through until the internal temperature reaches 74°C (165°F).
- Broil for the final 2 to 3 minutes for an authentic char.
- Allow the meat to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this chicken while it is still steaming hot. It pairs perfectly with warm, buttery garlic naan. Add a side of fresh onion rings and lemon wedges. A cool mint chutney is also a great addition.
For a lighter meal, serve it over a fresh salad. It makes a great summer picnic dish as well. Gather your family and enjoy this feast together.
How to Store Leftovers
Leftovers stay fresh in the fridge for three days. Keep them in an airtight container for best results. Reheat them in the oven at 350°F to stay juicy. This helps maintain the crispy, charred exterior you love.
You can also freeze the cooked chicken for later. It is a great way to meal prep for busy weeks. Simply thaw and warm it up for a quick lunch.
Tips for Best Results
- Do not skip the deep cuts in the chicken meat.
- Use a wire rack to allow air to circulate.
- Marinate overnight for the deepest, most intense flavor.
- Always use full-fat Greek yogurt for the best texture.
- Double the recipe for a large summer gathering or party.
- Baste with ghee to keep the chicken extra moist.
- Use Kashmiri chili powder for color without too much heat.
Easy Flavor Ideas
- Swap chicken for firm tofu for a vegetarian option.
- Add a pinch of cinnamon for a warmer flavor profile.
- Use lime juice instead of lemon for a zesty twist.
- Try this marinade on thick cauliflower steaks in the summer.
Common Questions
Can I use chicken breast instead?
Yes, you can use chicken breast. However, bone-in thighs stay much juicier at high heat. Watch the time carefully to avoid drying them out.
Is this dish very spicy?
It has a bold flavor but is not overly hot. Kashmiri chili powder provides a beautiful red color. It is kid-approved and very mild on the palate.
What if I don’t have a wire rack?
You can bake directly on a foil-lined sheet. Flip the chicken halfway through to ensure even browning. A rack just helps with that perfect all-around char.
I hope this easy Tandoori Chicken brings a little sunshine to your table. It is one of my favorite ways to feed a crowd. Happy cooking!
— Lidia
Tandoori Chicken
Ingredients
- 1 kg bone -in chicken thighs and drumsticks, skinless
- 1 cup thick Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger -garlic paste
- 1 tbsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tsp roasted cumin powder
- 1 tsp ground coriander
- 1 tsp crushed dried fenugreek leaves (kasuri methi)
- 2 tbsp mustard oil or melted ghee
- 1.5 tsp sal t
Instructions
- Pat the chicken dry and make 2 to 3 deep diagonal incisions into the flesh of each piece to allow marinade penetration.
- In a large bowl, rub the chicken with lemon juice and salt; allow to rest for 15 minutes.
- Prepare the primary marinade by whisking together the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, fenugreek leaves, and oil.
- Thoroughly coat the chicken pieces in the marinade, ensuring the mixture fills the incisions. Cover and refrigerate for a minimum of 4 hours, preferably overnight.
- Preheat the oven to 230°C (450°F). Line a baking sheet with aluminum foil and place a wire cooling rack over it.
- Arrange the chicken pieces on the wire rack in a single layer, ensuring space between pieces for air circulation.
- Roast for 20 to 25 minutes, basting with melted ghee or oil halfway through, until the internal temperature reaches 74°C (165°F).
- For authentic charring, set the oven to broil for the final 2 to 3 minutes of cooking.
- Remove from the oven and allow the meat to rest for 5 minutes before serving with onion rings and lemon wedges.
