Tandoori Chicken (Oven-Roasted Spiced Chicken)
Local name: तंदूरी चिकन
In short: Chicken legs marinated overnight in yogurt, lemon and Kashmiri chili, then roasted at high heat until charred at the edges and juicy inside. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 6 h
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 375 kcal
Tandoori chicken is named for the tandoor, a clay oven that runs well above 400°C. At home you can get close with a very hot oven and a final blast under the broiler. The trick is a two-stage marinade: lemon, salt and chili first to season the meat, then thick spiced yogurt to tenderize it. The result is red-tinged, lightly charred chicken with moist meat, best with sliced onion, lemon wedges and mint chutney.
Instructions
- Pat the chicken dry. Cut 2 or 3 deep slashes into each piece, down to the bone. Rub with the lemon juice, 1 tsp salt and 2 tsp chili powder and leave for 20 minutes.
- Stir all the yogurt marinade ingredients together. Coat the chicken well, working the marinade into the slashes. Cover and refrigerate for at least 6 hours, ideally overnight.
- Heat the oven to 240°C (465°F) with a rack in the upper third. Line a tray with foil and set a wire rack on top.
- Lift the chicken out of the marinade, letting the excess drip off, and arrange the pieces on the rack with space between them. Roast for 20 minutes.
- Turn the pieces, brush with the melted butter and roast for another 12 to 15 minutes, until the thickest part reaches at least 74°C (165°F) and the edges are charred.
- For extra char, switch to the broiler on high for 2 to 4 minutes, watching closely so the marinade does not burn.
- Rest the chicken for 5 minutes. Sprinkle with chaat masala and a squeeze of lemon and serve with onion rings, lemon wedges and chutney.
Tips
- Thick yogurt matters. Drain regular yogurt in a cloth for 30 minutes, or the marinade will run off and the chicken will steam instead of charring.
- No oven that hot? Grill over medium-high charcoal for 25 to 30 minutes, turning every 5 minutes. The same marinade suits chicken breast pieces (15 to 18 minutes) and paneer cubes.
Questions and answers
Can I make tandoori chicken without an oven or grill?
Yes. Cook it in a covered heavy skillet over medium heat for 25 to 30 minutes, turning often, then sear each piece over high heat for a minute or so to add color.
Why is my tandoori chicken dry?
Lean breast meat and long roasting dry it out. Use bone-in thighs and drumsticks, and take the chicken out as soon as it reaches 74°C (165°F).
Is tandoori chicken spicy?
Moderately. Kashmiri chili gives bright color with mild heat. Add 1 tsp of hot chili powder for more kick, or use less for children.
How long does it take to make Tandoori Chicken (Oven-Roasted Spiced Chicken)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Tandoori Chicken (Oven-Roasted Spiced Chicken)?
About 375 kcal per serving, with 37 g of protein, 5 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 5 g |
| Fat | 23 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
