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Golden charred Tandoori Chicken thighs on a wire rack with lemon wedges

Tandoori Chicken

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Prep Time 4 hours 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings 4 servings
Calories 350 kcal

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.