Tandoori Chicken

Juicy chicken legs marinated in a vibrant blend of yogurt, ginger-garlic paste, and warming spices, then grilled until charred and smoky. A North Indian classic that delivers bold flavor with minimal effort.

Ingredients

• 3 lb chicken legs and thighs, skin removed, scored
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp garam masala
• ¼ tsp ground cardamom
• 1.5 tsp salt
• 2 tbsp vegetable oil
• 1 drop red food coloring (optional)
• 2 tbsp melted butter, for basting
• 1 red onion, sliced into rings
• 1 lemon, cut into wedges
• 2 tbsp fresh cilantro, chopped

Method

1. Score the chicken pieces with deep slashes to allow the marinade to penetrate. Place in a large bowl.
2. In a separate bowl, whisk together yogurt, lemon juice, ginger-garlic paste, all ground spices, salt, oil, and food coloring if using. Mix until smooth.
3. Pour the marinade over the chicken and massage it into every cut and crevice. Cover and refrigerate for at least 4 hours, or ideally overnight.
4. Preheat your grill to high heat (500F) or set your oven broiler to high. If using the oven, place a wire rack over a foil-lined baking sheet.
5. Remove chicken from the fridge 30 minutes before cooking to take the chill off. Shake off excess marinade.
6. Grill or broil the chicken for 12-15 minutes per side, basting with melted butter halfway through, until the internal temperature reaches 165F and edges are nicely charred.
7. Flip and cook the second side for another 12-15 minutes, basting again with butter.
8. Let the chicken rest for 5 minutes, then serve on a platter with sliced red onion, lemon wedges, and fresh cilantro.

Chef's note: Kashmiri chili powder gives the signature red color without excessive heat. For the most authentic flavor, marinate overnight. A cast iron grill pan works well indoors if you do not have an outdoor grill.

Nutrition per serving

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