Tandoori Chicken
Juicy chicken marinated overnight in yogurt with Indian spices and lemon, then roasted until golden brown with lightly charred edges — a classic of Punjabi cuisine.
Ingredients
- skinless chicken thighs900 g
- plain yogurt250 g
- garlic4 cloves
- fresh ginger20 g
- lemon1 pcs
- garam masala2 tsp
- ground Kashmiri chili pepper1 tbsp
- turmeric0.5 tsp
- ground cumin0.5 tsp
- ground coriander1.5 tsp
- dried fenugreek (kasuri methi)1.5 tsp
- vegetable oil2 tbsp
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
On the skinless, bone-in chicken thighs, make 2-3 deep cuts in the thickest part — this will help the marinade soak into the meat.
In a deep bowl, mix the yogurt, grated ginger, minced garlic, garam masala, Kashmiri chili powder, turmeric, cumin, ground coriander, dried fenugreek leaves, oil, and the juice squeezed from half a lemon; season with salt and pepper to taste.
Coat the chicken with the marinade on all sides, rubbing it thoroughly into the cuts. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight (up to 24 hours).
Preheat the oven to 240°C (465°F). Place the chicken on an oiled rack set over a baking sheet so the juices can drip down during roasting.
Roast for 12-15 minutes, then remove, flip the pieces, and baste with the released juices. Return to the oven for another 12-15 minutes.
Switch on the top grill/broiler and brown the chicken for 3-4 minutes until the edges are lightly charred — the thickest part of the meat should reach an internal temperature of 74°C (165°F).
Remove the chicken and let it rest for 5 minutes under foil so the juices redistribute.
Cut the remaining lemon half into wedges and serve the hot tandoori chicken alongside them.
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