Juicy chicken marinated in yogurt and bold tandoori spices, then grilled to smoky perfection. A fiery, flavorful classic that never fails to impress.

Chicken Tandoori Recipe

Prep Time: 15 minutes
Marinate Time: 6–8 hours (overnight preferred)
Cook Time: 25–30 minutes
Serves: 4

Ingredients:

• 4 bone-in chicken legs or thighs (skin removed, scored with deep cuts)
  
• 1 cup plain yogurt
  
• 2 tbsp lemon juice
  
• 1 tbsp ginger-garlic paste
  
• 1 tsp ground cumin
  
• 1 tsp coriander powder
  
• 1 tsp turmeric
  
• 1 tsp paprika (for color)
  
• 1 ½ tsp Kashmiri red chili powder (or regular chili powder to taste)
  
• 1 tsp garam masala
  
• Salt to taste
  
• 2 tbsp vegetable oil or melted ghee
  
• Fresh cilantro and lemon wedges (for garnish)
  

Instructions:

1. Prep the Chicken:
   Use a sharp knife to make deep slits into the chicken so the marinade penetrates well.
   
2. Make the Marinade:
   In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, all spices, salt, and oil. Stir until smooth and vibrant.
   
3. Marinate:
   Add the chicken and coat thoroughly, working marinade into the cuts. Cover and refrigerate for at least 6 hours—overnight gives the best flavor.
   
4. Cook:
   

• Grill Method: Preheat grill to medium-high. Cook chicken for 6–8 minutes per side, until charred and cooked through.
  
• Oven Method: Preheat oven to 425°F (220°C). Place chicken on a wire rack over a baking sheet. Roast for 25–30 minutes, turning once halfway through. Broil for 2–3 minutes at the end for char.
  

Serve:
Let rest for 5 minutes. Garnish with lemon wedges and fresh cilantro. Serve with mint chutney, naan, or a cooling cucumber raita.