Tandoori Chicken
Indian time honored culinary delight that is chicken marinated in yogurt with warm spices of graham Marsala, cumin, cardamon, and turmeric with zesty garlic/ginger finished on the grill or in oven for crispy texture on the outside and succulent/juicy on the inside!
Print Pin Servings: 4 people
Notes
- Buy tandoori seasoning from local grocery store
Ingredients
- 3 lbs chicken (thighs/legs), without skin
- 3 tbsp chili powder, (reserve 1 tbsp for yogurt marinade)
- 4 tsp salt, divided
- 1 lime, juiced and zested
- 1/2 cup yogurt prefer Fage
- 2 tbsp ginger paste, fresh or store-bought
- 2 tbsp garlic, fresh or store-bought
- 2 tbsp tandoori seasoning Penzey's Brand
- 1 tsp smoked paprika
- red food coloring optional for color
- pickled onions for garnishing optional
- cilantro for garnishing optional
- serve with raita (Indian style yogurt dip)
Instructions
- Score the chicken by cutting 2 diagonal slits to soak in the marinade. Make the chili paste with the 2 tbsp chili powder, half the salt, and lime juice. Mix into the chicken and let sit for 30 minutes. Make the yogurt marinade by adding the rest of the ingredients with a few drops of red food coloring to the desired color if using. Let marinate for 3 up to 24 hours.
- Heat oven to 400 degrees F. Line baking sheets with foil and place rack on top with chicken pieces evenly spaced and bake for 30 minutes. Broil on high for 5 minutes making sure to turn chicken for even caramelization. Garnish with pickled onions/cilantro if using and serve with raita.
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