Ingredients
Chicken
- 1 kg chicken pieces (thighs, drumsticks, or breast, skinless)
First marinade
- 2 tablespoons fresh lemon juice
- 1 teaspoon on
- 1 teaspoon red chili powder (or sweet paprika for color)
Second marinade
- 200g plain whole Greek yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon Masala Salt
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper powder (adjust to taste)
- a few drops red food coloring (optional)
- 1 tablespoon mustard oil (or neutral vegetable oil)
Instructions
- 1
Prepare the chicken: Wash and dry the chicken pieces. Make deep cuts in several places so that the marinade penetrates better.
- 2
First marinade: In a large bowl, mix the chicken with the lemon juice, salt, and red pepper powder. Let marinate at room temperature for 30 minutes.
- 3
Second marinade: Meanwhile, prepare the second marinade. In another bowl, mix the Greek yogurt with the ginger-garlic paste, garam masala, coriander powder, cumin powder, turmeric powder, cayenne pepper, red food coloring (if using), and mustard oil.
- 4
Combining the marinades: Add the chicken from the first marinade to the yogurt mixture. Make sure each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, ideally overnight, for maximum flavor.
- 5
Preheating: Preheat your oven to 200°C (400°F) or prepare your grill. If using an oven, place a rack on a baking sheet lined with aluminum foil to catch any drippings.
- 6
Cooking: Place the marinated chicken pieces on the rack (or directly on the grill). Cook in the oven for 25 to 35 minutes, turning them halfway through cooking, until the chicken is cooked through, tender, and slightly charred in places. If using a grill, cook until nicely grilled and cooked through.
- 7
Serving: Serve the Tandoori Chicken hot, garnished with chopped fresh cilantro and accompanied by lemon wedges to squeeze over the dish.
