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Tandoori Chicken
4 servings · 50 min total
Yogurt-and-spice marinated chicken roasted until charred and juicy. A smoky, vibrant Indian grill classic.
Ingredients
- 8 g chicken thigh, skinless
- 250 g Greek yogurt
- 3 tbsp lemon juice
- 5 garlic, crushed
- 25 g fresh ginger, grated
- 1 tbsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 tbsp vegetable oil
- salt to taste
- 1 lemon, cut into wedges
- 3 tbsp fresh cilantro, chopped
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prepare the tandoori marinade — Slash each chicken thigh with deep cuts so the marinade penetrates. Whisk the yogurt, lemon juice, garlic, ginger, and all the spices with the oil and salt.
- 2.
Marinate the chicken — Coat the chicken thoroughly in the marinade and refrigerate for at least 2 hours, ideally overnight.
- 3.
Roast until charred — Roast in an oven preheated to 220°C for 30 minutes, turning once, until charred at the edges and cooked through. Serve with lemon wedges and cilantro.