Ingredients
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1, cut into pieces (you can also use boneless chicken thighs or breasts) Whole chicken
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1 cup Plain yogurt
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3 tablespoons, (you can find this at Indian grocery stores or make your own with a blend of cumin, coriander, paprika, turmeric, cayenne pepper, ginger, and garlic) Tandoori masala spice mix
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2 tablespoons Lemon juice
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1 tablespoon Vegetable Oil
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1 teaspoon Ground cumin
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1 teaspoon Ground coriander
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1 teaspoon (adjust to taste) Chili powder
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1 teaspoon Turmeric powder
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1 teaspoon (adjust to taste) Salt
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2 teaspoons, minced Garlic
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2 teaspoons, minced Ginger
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(for garnish) Fresh cilantro leaves
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(for serving) Lemon wedges
Directions
- In a large mixing bowl, combine yogurt, Tandoori masala spice mix, lemon juice, vegetable oil, ground cumin, ground coriander, chili powder, turmeric powder, salt, minced garlic, and minced ginger. Mix well to form a smooth marinade.
- Score the chicken pieces with a sharp knife to allow the marinade to penetrate. Place the chicken pieces in the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Preheat your oven to 400°F (200°C). If you have a grill, you can also grill the chicken over medium-high heat.
- Line a baking tray with aluminum foil and place a wire rack on top. Arrange the marinated chicken pieces on the wire rack, leaving some space between each piece.
- Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is cooked through and charred around the edges. If you’re using a grill, grill the chicken for about 8-10 minutes per side, or until fully cooked.
- Once the chicken is cooked, remove it from the oven or grill. Garnish with fresh cilantro leaves and serve hot with lemon wedges on the side.
Enjoy your homemade Tandoori Chicken with naan bread, rice, or your favorite side dishes!
