Tandoori Chicken Amazing Ultimate (Printable version)

Succulent spiced chicken marinated in yogurt, roasted for smoky charred flavor

# What You'll Need:

→ Chicken & Marinade

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→ Finishing & Serving

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# Directions:

01 - Using a sharp knife, make shallow slashes in the chicken pieces to help the marinade penetrate.
02 - In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, oil, salt, cumin, coriander, garam masala, smoked paprika, chili powder, turmeric, and cayenne pepper.
03 - Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 6 hours, preferably overnight.
04 - Preheat your oven to 425°F or heat a grill to medium-high.
05 - Arrange the marinated chicken pieces on a wire rack set over a baking sheet, or directly on the grill grates.
06 - Roast or grill for 25-30 minutes, turning once halfway, until the chicken is cooked through and has a slight char on the outside. Internal temperature should reach 165°F.
07 - Remove from heat and rest 5 minutes. Garnish with fresh cilantro and serve with lemon wedges and sliced onions.

# Expert advice:

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  • The yogurt marinade makes the chicken impossibly tender while infusing every bite with spice
  • You get that restaurant quality char right in your home oven without any fancy equipment
  • The leftovers (if you somehow have any) taste even better the next day
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  • The longer you marinate the deeper the flavor penetrates but anything past 24 hours might make the texture weird
  • Patting the chicken semi dry before roasting helps get better char though some marinade should remain
  • That wire rack setup is not optional unless you want soggy steamed chicken instead of roasted greatness
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  • Room temperature chicken marinates more evenly so take it out of the fridge thirty minutes before you start
  • Use full fat yogurt because low fat versions separate and make the marinade weirdly watery

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