Cooking Lucid
Tandoori Chicken
Yogurt and spice-marinated chicken roasted until smoky and charred at the edges. A Mughlai classic that turns your oven or grill into a home tandoor.
Prep 20 min
Cook 40 min
Total 3h
Serves 4
Ingredients
Step 1 — Marinate the chicken
- 3 lbs chicken drumsticks and thighs (slashed)
- 1 cup plain yogurt
- 2 tbsp tandoori masala
- 1 tbsp Kashmiri red chili powder
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tbsp mustard oil or vegetable oil
- Red food coloring (optional)
Step 2 — Roast
- Lemon wedges
- Sliced onions
- Fresh cilantro
Step 3 — Serve
- Mint chutney
- Naan or roti
- Sliced cucumber and onion salad
Instructions
- 1
Marinate
Score chicken deeply and combine with all marinade ingredients. Massage into slashes. Refrigerate at least 2 hours, preferably overnight.
- 2
Roast until charred
Preheat oven to 450°F (or prepare grill). Place chicken on a rack over a sheet pan. Roast 35–40 minutes, turning once, until charred at edges and juices run clear. Rest 5 minutes.
- 3
Serve
Squeeze lemon over chicken and garnish with cilantro. Serve with mint chutney, naan, and onion-cucumber salad.
Nutrition per serving: 380 cal · 42g protein · 6g carbs · 20g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
