Instructions
Step 1: Make deep cuts on the chicken legs, thighs, and breast to help the marinade penetrate.
Step 2: In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, red chili powder, paprika, turmeric, garam masala, cumin, oil, and salt.
Step 3: Rub the marinade all over the chicken, making sure it gets into the cuts. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 4: Preheat your oven to 400°F (200°C) or heat a grill to medium-high. Place the chicken on a baking rack over a tray or directly on the grill.
Step 5: Roast or grill for 45-60 minutes, turning occasionally, until the chicken is fully cooked and has a nice char. Use a meat thermometer to ensure it reaches 165°F (75°C) internally.
Step 6: Let the chicken rest for 10 minutes before garnishing with fresh cilantro. Serve with lemon wedges, cucumber slices, and green chutney.
Storage Information
Store leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or in a skillet until heated through. Freezing is also possible for up to 2 months; thaw overnight before reheating.
Continue on the next page