Tandoori Chicken

Tandoori Chicken is Indian spiced yogurt marinated chicken that is charred under the broiler. This recipe is also great for a BBQ with some friends and family.

MARINADE

Tandoori Chicken is marinated in the same way as Butter Chicken (spiced yogurt marinade). Only use fresh garlic and ginger (do not use store-bought puree). Spices like masala, can be found at Indian or Asian food markets. Masala is nearly identical to curry powder, but is not turmeric based is slightly sweeter. If you are short on time 4 hours is the absolute minimum. If you must, you could vacuum seal your chicken with the marinade, and marinate for 1 hour. 24 hours is best because it gives the chicken enough time to absorb all the flavours in the marinade.

CHARRING

Traditionally, tandoori chicken is made in a tandoor (clay oven), but to mimic that I broil the chicken the whole way through. You could also grill or BBQ this chicken. If the chicken starts to over-char you can lower the heat to as necessary.

CAN I USE CHICKEN BREAST?

Do not use chicken breast because it will dry out. Chicken breast is very lean and dries faster than any other part of the chicken. Use either chicken thighs or chicken legs for Tandoori Chicken.

In a large bowl, mix together half of the spices with the chicken.

In a blender, puree garlic and ginger with the lemon juice until smooth.

Mix in the yogurt, spices, oil, and food colouring.

Toss chicken in marinade until coated. Cover and marinate in the refrigerator for at least 8 hours or overnight.

Preheat oven to broiler, line a large baking sheet with aluminum foil, and place a rack over top. Place chicken on the rack, Broil until charred, and flip over and continue until charred on both sides. (If the chicken is not cooked after this point, turn the oven down to 350°F, and continue until fully cooked.) Brush butter over top and cool for 5 minutes before serving.

Enjoy!

5 from 2 votes

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Tandoori Chicken

Prep Time:

10 mins

Cook Time:

20 mins

Marination Time

4 hrs

Total Time:

4 hrs 30 mins

 

Course: Main Course

Cuisine:: Indian

Servings: 4

Ingredients:

• 12 skin-on chicken legs or chicken thighs
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp red chili powder
• 2 tbsp garam masala
• 1 1/2 tbsp ground turmeric
• 1/2 head garlic
• 1/2 inch ginger
• 2 tbsp fresh lemon juice
• 1/2 cup Greek yogurt or dahi
• 2 tbsp canola oil
• 1/8 tsp red gel food colouring
• 2 tbsp melted unsalted butter
• cilantro and lime (garnish)

Instructions:

1. In a large bowl, mix together half of the spices with the chicken.
2. In a blender, puree garlic and ginger with the lemon juice until smooth.
3. Mix in the yogurt, spices, oil, and food colouring.
4. Toss chicken in marinade until coated.
5. Cover and marinate in the refrigerator for at least 8 hours or overnight.
6. Preheat oven to broiler, line a large baking sheet with aluminum foil, and place a rack over top.
7. Place chicken on the rack. Broil until charred (about 10 minutes per side), flip over and continue until charred on both sides. (If the chicken is not cooked after this point, turn the oven down to 350°F, and continue cooking until fully cooked.)
8. Brush butter over top and cool for 5 minutes before serving.
9. Enjoy!