Instructions
Step 1: In a large bowl, whisk together yogurt, lemon juice, ginger paste, garlic paste, paprika, cumin, coriander, turmeric, garam masala, chili powder, salt, and oil to form the marinade.
Step 2: Make deep cuts into the chicken flesh to help the marinade penetrate. Rub the marinade generously over the entire chicken, including inside the cuts.
Step 3: Cover and refrigerate for at least 6 hours, preferably overnight, for maximum flavor.
Step 4: Preheat your oven to 425°F (220°C) or prepare a grill for indirect cooking.
Step 5: Place the marinated chicken on a roasting rack over a baking sheet (or directly on the grill). Roast or grill for 45-55 minutes, turning occasionally, until the chicken is cooked through and has a slight char.
Step 6: Let the chicken rest for 10 minutes before serving. Garnish with lime wedges and fresh cilantro. Serve with green chutney or raita.
Storage Information
Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or on the stovetop until heated through.
Continue on the next page