Tandoori Chicken

Tandoori chicken is an Indian classic, where chicken pieces are marinated in spiced yogurt and baked at very high heat until the outside turns dark and slightly charred, while the meat remains juicy. The characteristic red color comes from Kashmiri chili, and the marinade gets its freshness from lemon, ginger, and garlic. Traditionally, the dish is prepared in a clay oven (tandoor), but a regular oven at full power or a hot grill provides an excellent result at home. Serve with lemon wedges, onion rings, and naan for 4 people.

• Cuisine: Indian
• Time: 45 min. + 4 hours marinating
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Use approx. 1.2 kg of chicken thighs and drumsticks with bone and skin. Score the meat deeply with a sharp knife down to the bone, so the marinade penetrates and the chicken cooks through.
2. Prepare a first marinade of 2 tbsp lemon juice, 1 tsp salt, and 1 tsp chili powder. Rub it into the scores and let the chicken marinate for 20 minutes.
3. Stir together the main marinade with 300 ml yogurt, 2 tbsp lemon juice, 4 cloves grated garlic, 2 tbsp grated fresh ginger, 2 tsp garam masala, 2 tsp chili powder (Kashmiri style), 1 tsp ground turmeric, 1 tsp ground cumin, 1 tbsp neutral oil, and 1 tsp salt. Coat the chicken thoroughly in the marinade, cover the bowl, and refrigerate for at least 4 hours, preferably overnight.
4. Preheat the oven to 240 degrees Celsius (top/bottom heat or grill). Place the chicken pieces on a rack with a baking tray underneath, and discard the remaining raw marinade.
5. Bake the chicken for 30-35 minutes, until it is dark and slightly charred at the edges and fully cooked through – the juices should run clear, and the internal temperature should be at least 75 degrees Celsius. Flip the pieces once during cooking.
6. Brush the chicken with 25 g melted butter during the last 5 minutes for extra shine and flavor, and optionally give it a minute under the grill element at the end.
7. Let the chicken rest for 5 minutes. Garnish with fresh coriander leaves and serve with lemon wedges, thin onion rings, and warm naan.

Tips

• The deep scores in the meat are important – they ensure both flavor throughout and even, safe cooking.
• If using a kettle grill, grill the chicken over indirect heat with the lid on, and then give it a couple of minutes directly over the heat at the end for the charred edges.
• The chili powder provides both color and heat – if you want the classic red color without too much heat, use a mild type.
• Serve with a cool cucumber-yogurt (raita) on the side to balance the spiciness.