Tandoori chicken

Name: Tandoori chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 Juice lemons; 4 tsp paprika; 2 finely chopped red onions; 16 skinnless chicken thighs; 1 tbsp Vegetable Oil, for brushing; 300ml Greek yogurt; large piece ginger; 4 garlic clove; ¾ tsp garam masala; ¾ tsp ground cumin; ½ tsp chilli powder; ¼ tsp turmeric

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Serves 8 627 kcal per serving Prep 20 min Cook 45 min Passive 4 h

Ingredients

2 Juice lemons
4 tsp paprika
2 finely chopped red onions
16 skinnless chicken thighs
1 tbsp Vegetable Oil, for brushing
300ml Greek yogurt
large piece ginger
4 garlic clove
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric

Instructions

In a large shallow dish, combine the lemon juice, paprika, and finely chopped red onions. Make 2–3 shallow slashes in each chicken thigh to help the flavours penetrate. Add the chicken to the dish, turn to coat, and leave for about 10 minutes.
In a separate bowl, mix together the Greek yogurt, grated ginger, crushed garlic, garam masala, ground cumin, chilli powder, and turmeric until smooth. Add this marinade to the chicken and mix thoroughly so all pieces are well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavour.
Preheat the grill to medium-high. Place a rack over a baking tray to catch any drips. Lift the chicken pieces onto the rack and lightly brush them with vegetable oil.
Grill the chicken for about 8 minutes on each side, turning carefully, until lightly charred on the outside and fully cooked through. Adjust the heat if needed to prevent burning.
Remove from the grill and rest for 2–3 minutes before serving. Serve the tandoori chicken hot with flatbreads, salad, or a yogurt-based sauce.

Tips

Make deep slashes in the chicken meat (especially the drumsticks) to allow the marinade to penetrate to the bone.
Use a high-heat cooking method like a very hot oven or a grill to mimic the intense heat of a traditional clay tandoor.
A drop of red food coloring or a large amount of Kashmiri chili powder provides the iconic bright red color.

Variations

Tandoori Fish: Use firm white fish fillets like cod or monkfish, but reduce the marinating time to 30 minutes.
Paneer Tikka: Use the same marinade for cubes of paneer and vegetables for a vegetarian option.

Storage

Store in the fridge for up to 3 days. Reheat in a hot oven for 5–8 minutes to keep the exterior from getting soggy.

Serving Suggestions

Serve with hot buttered naan, sliced red onions, and a cooling mint-cilantro raita.
Garnish with plenty of fresh lemon wedges for squeezing over the hot chicken.