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Tandoori Chicken

Here's how you make Tandoori Chicken
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  • Servings: 2-4
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 2-4 people.

Ingredients

The ingredients are:
  • 1 pound bone in, skin on chicken pieces (I use 2 whole thighs with drumsticks attached pieces)
  • 1/4 cup Greek yogurt
  • 1 inch piece ginger root, grated
  • 2 large cloves garlic, processed through a garlic press
  • 2 tablespoons mustard oil
  • 1 tablespoon freshly squeezed lemon juice (Don’t use the store bought lemon juice)
  • 1 tablespoon dried fenugreek
  • 2 teaspoons coriander powder
  • 2 teaspoons salt free garam masala
  • 1 1/2 to 2 teaspoons black pepper (depending how spicy you like it)
  • 1 to 2 teaspoons Himalayan salt (depends on how long you plan to marinate, see recipe intro)
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the chicken pieces, skin side up, on a cutting board and make 3 to 4 gashes through the flesh of the chicken; set aside.

  • Step 2: Mix all the ingredients together, except for chicken pieces in a large re-sealable plastic bag and swish together to blend the ingredients.

  • Step 3: Once marinade ingredients are well blended add the prepared chicken pieces to the marinade and swish together, making sure all pieces are well coated and the marinade is rubbed into the gashes.

  • Step 4: Marinate for 4 hours or overnight. The longer you plan on marinating the chicken, the less salt you will need. If you plan on marinating for 4 hours, use the full 2 teaspoons. If you plan on marinating overnight or all day, use 1 teaspoon.

  • Step 5: Preheat oven to 350 degrees Fahrenheit.

  • Step 6: Remove chicken from marinade and place on a rimmed, parchment paper lined baking sheet, skin side down.

  • Step 7: Cook for 20 minutes and turn the pieces over, cook for another 20 to 25 minutes or until thermometer reads 165 degrees Fahrenheit. This will depend on how thick your pieces are and the type of oven you are using. If you do not have a thermometer check the thickest piece of chicken by pulling the meat away from the bone with a fork and make sure there is no pink inside.

  • Step 8: Serve with a side of basmati or jasmine rice or with Naan bread.

  • Step 9: Enjoy!

We hope you enjoy this recipe!

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