Name: Tandoori Chicken
Total time: 175 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 lb bone-in skinless chicken thighs; 1 cup plain whole milk yogurt; 3 tbsp lemon juice; 6 clove garlic; 2 tbsp fresh ginger; 2 tsp garam masala; 2 tsp ground cumin; 1 tsp ground coriander; 1 tbsp paprika; 1/2 tsp ground turmeric; 1/2 tsp cayenne pepper; 2 tsp kosher salt; 2 tbsp vegetable oil; 1 medium red onion; 2 whole lemon; 1/2 bunch fresh cilantro

← Recipes · Roasted · Tandoori Chicken

390 cal39g protein7g carbs23g fat860mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch175 min activeShortcut90 min active

+1 · garam masala

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Tandoori Chicken

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Roasted175 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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bone-in skinless chicken thighs3 lb

plain whole milk yogurt1 cup

lemon juice3 tbsp

garlicfinely grated6 cloves

fresh gingerfinely grated2 tbsp

garam masala2 tsp

ground cumin2 tsp

ground coriander1 tsp

paprika1 tbsp

ground turmeric1/2 tsp

cayenne peppermore or less to taste1/2 tsp

kosher salt2 tsp

vegetable oil2 tbsp

red onionsliced into thin rings, for serving1 medium

lemoncut into wedges, for serving2 whole

fresh cilantroleaves picked, for serving1/2 bunches

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the chicken dry with paper towels. Cut 2 or 3 deep slashes into the thick part of each thigh, down to the bone, so the marinade can get in.

2In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, cayenne, salt and vegetable oil until it forms a thick, brick-red paste.

3Add the chicken and turn it over and over, working the marinade into the slashes. Cover and refrigerate at least 2 hours, or overnight for the deepest flavor.

4Heat the oven to 450°F with a rack in the upper third. Set a wire rack over a foil-lined sheet pan.

5Lift the chicken out of the bowl, letting the excess marinade cling but not drip, and lay the thighs on the rack with space between them.

6Roast 30 to 35 minutes, until the chicken is deeply colored and the thickest part reads 175°F on an instant-read thermometer.

7Switch the oven to broil and cook 2 to 3 minutes more, watching closely, until the edges blister and char in spots.

8Rest the chicken 5 minutes. Serve with the red onion rings, lemon wedges and cilantro leaves for squeezing and scattering.