Tandoori chicken is a tender, flavor-bombed chicken dish that’s a staple in Indian cuisine. Though traditionally the chicken is grilled in a clay tandoor grill (hence the name), it’s possible to make it at home in your oven. The real stand-out in this timeless recipe is the use of a masala-yogurt marinade that coats the chicken throughout the cooking process, making it exceedingly juicy and extra flavorful. You can marinate the chicken in the morning, then roast it for just 30 minutes when you’re ready for dinner. You’ll broil it for a few minutes right before serving to imitate the traditional smoky char, giving you timeless taste, without a ton of hands-on effort.
What is masala?
Masala is a traditional spice blend (similar to curry powder) that is used to flavor a variety of Indian dishes (like chicken tikka masala). We’ve included a recipe below, but you can also use any of the store-bought options available at your local grocery store or specialty spice market. Whichever you choose, if you’ve had a blend or individual spices in your kitchen for over 6 months, be sure to check them for freshness before utilizing them in this (or any!) recipe. If your spices lack aroma, the final dish won’t be as good.
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
- 1large onion, quartered
- 1(2″) piece ginger, peeled
- 3cloves 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)
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- Step 1In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.
- Step 2Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.
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Chicken & Assembly
- 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.
- 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.
- 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).
- 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.
- Step 5Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.