Tandoori Chicken

By Alejandro Valdes LoraUpdated: Dec 12, 2022

3.5

Parker Feierbach

Tandoori chicken is a staple in Indian cuisine. With its variety of spices and long marination time, the end result is a tender, flavor-bombed chicken you can enjoy at home. This timeless recipe features a traditional masala (meaning spice mix) and yogurt. You can marinate the chicken in the morning, then cook it for dinnertime. The tandoori masala may be store-bought, but if you wish to make your own, there's a recipe for you below. This spice mix can be made ahead of time and stored for 6 months; however, be sure to check it first. If the spice mix lacks aroma, then it won't have its original effect. The marinade can be made a day ahead, and once the chicken is cooked, it can be stored for up to 4 days in the fridge.

This dish goes incredible with some homemade naan or basmati rice for a full meal.

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Yields:: 6 - 8 serving(s)
Prep Time:: 20 mins
Total Time:: 10 hrs

Ingredients

Tandoori Masala (Optional)

1 tbsp.
ground coriander
1 tsp.
ground cumin
1 1/2 tsp.
turmeric
1 tsp.
garam masala
1/2 tsp.
smoked paprika
1/2 tsp.
sweet paprika
1/4 tsp.
cayenne pepper
1/4 tsp.
ground cinnamon
1/4 tsp.
ground cloves
1/4 tsp.
ground nutmeg

Chicken & Assembly

1
large onion, quartered
1
(2") piece ginger, peeled
3
cloves garlic
Juice of 1 lemon
1/4 c.
neutral oil
1 c.
(8 oz.) plain whole-milk yogurt
2 tsp.
kosher salt, plus more
3 lb.
skinless, boneless chicken thighs
Fresh cilantro and lime wedges, for serving

Directions

Tandoori Masala (Optional)
1. Step 1In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.
2. Step 2Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.
Chicken & Assembly
1. Step 1In a blender or food processor, blend onion, ginger, garlic, lemon juice, and oil until smooth. Pour into a large bowl. Add yogurt, salt, and 1/4 cup tandoori masala and mix until combined.
2. Step 2Pat chicken dry with paper towels; season with salt. Using your hands, thoroughly rub marinade into chicken. Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 24.
3. Step 3 Preheat oven to 400˚. Set a wire rack in a large sheet pan. Arrange chicken on rack (no need to let excess marinade drip off).
4. Step 4Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes. Heat broiler on low and broil until lightly charred, about 5 minutes.
5. Step 5Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.

preview for Slow-Cooker Chicken Tikka Masala Is Easier Than Take-Out

Parker Feierbach

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This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.