Tandoori chicken

Ingredients

• 1.36 kg (3 lb)bone-in, skin-on chicken pieces (drumsticks, thighs and breasts)
• 240 ml (1 cup)Greek yoghurt
• 2 clovesgarlic, finely chopped
• 15 ml (1 tablespoon)fresh ginger, grated
• 15 ml (1 tablespoon)kosher salt
• 10 ml (2 teaspoons)freshly ground black pepper
• 15 ml (1 tablespoon)ground turmeric
• 10 ml (2 teaspoons)Kashmiri chilli powder
• 10 ml (2 teaspoons)ground cumin
• 5 ml (1 teaspoon)anise seeds, ground
• 1 small podblack cardamom, ground
• 2lemons, one juiced and one cut into wedges
• 60 ml (1/4 cup)ghee, melted
• 8 g (1/2 cup)cilantro leaves, picked and coarsely chopped

Instructions

1. 1

   Marinate the chicken

   In a large bowl, combine the chicken, yoghurt, garlic, ginger, salt, black pepper, turmeric, Kashmiri chilli powder, cumin, ground anise, cardamom, cinnamon and lemon juice. Toss until the chicken is well coated, then cover the bowl or transfer everything to an airtight container. Marinate in the fridge for 24 to 48 hours.

2. 2

   Take off the chill

   About an hour before cooking, remove the chicken from the fridge and leave it on the counter to lose some of its chill.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F). Coat a half-sheet pan with the melted ghee.

4. 4

   Roast the chicken

   Arrange the chicken in an even layer on the pan and put it in the oven. Roast for about 20 to 25 minutes, rotating the pan and turning the chicken halfway through, until it begins to form a crust, the juices run clear and the internal temperature is 66 to 68°C (150 to 155°F).

5. 5

   Char under the grill

   Set the grill to high and cook for another 2 to 5 minutes, depending on your grill, until the skin edges begin to char and the chicken is browned and crusty. Keep the internal temperature at or below 71°C (160°F); it will continue to cook as it rests.

6. 6

   Rest and serve

   Remove the chicken from the oven and let it rest. Transfer it to a platter with all the pan juices, scatter over the cilantro and serve with the lemon wedges for squeezing.

What is tandoori chicken?

Tandoori chicken is a spiced, yoghurt-marinated chicken dish associated with the Punjab region of South Asia. Traditionally, it is cooked in a tandoor, a clay oven that gives it intense heat and char.

This home version uses a hot oven followed by a brief spell under the grill. The yoghurt, lemon and spices coat the chicken, while the final blast of heat helps brown its surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the yoghurt contributes some protein and carbohydrate. Ghee is the main source of fat, and the chicken's skin also contributes fat. Serve a piece of chicken with vegetables and rice or flatbread to make a more balanced plate.

The marinade does the heavy lifting

Yoghurt: Its thick texture clings to the chicken and carries the seasonings across the surface. Give the marinade the full 24 to 48 hours stated in the method for the flavours to develop.

Spices: Turmeric, cumin, Kashmiri chilli, anise and black cardamom create a fragrant, savoury blend. The chilli brings warmth, while lemon juice adds a bright note.

Choose pieces with skin and bone

Mixed cuts: Drumsticks, thighs and breasts offer different shapes and thicknesses, so arrange them with space around each piece. Keeping the skin on helps the surface brown during roasting and grilling.

Even spacing: A single layer gives the hot air room to circulate. If the pieces are crowded, they may release moisture and brown less effectively.

Watch the temperature

Roasting: Turn the chicken and rotate the pan halfway through the 20 to 25 minutes in the oven. Use the recipe's visual cues too: a developing crust and clear juices.

Grilling: The high-heat finish can move quickly, so keep an eye on the skin for char and check the internal temperature. The recipe advises not exceeding 71°C (160°F) before resting.

Plan around the marinade

The stated 45-minute total time does not include the 24 to 48 hours of marinating described in the method. Make room for that resting time in your schedule.

Before cooking: Take the chicken from the fridge about an hour ahead, as directed. That gives it time to lose some of its chill while you prepare the oven and pan.

Serve with the pan juices

Lemon: Bring the wedges to the table so everyone can squeeze them over the chicken. The fresh citrus lifts the rich, spiced coating.

Sides: Pair the chicken with rice, flatbreads or a simple salad. Spoon the juices from the pan over the meat or a plain side to make the most of them.

Recipe notes & tips

• Use a shallow dish or airtight container so the chicken stays coated in the marinade.
• Turn the chicken and rotate the pan halfway through roasting for more even cooking.
• Check the thickest part of a piece with a meat thermometer, avoiding the bone.
• Stay close during the high-grill finish, since the skin can char within minutes.
• Let the chicken rest before moving it to the platter so the juices settle.

Variations

• Milder spice: Use less Kashmiri chilli powder for a gentler heat.
• More lemon: Add extra lemon wedges at the table for a brighter finish.
• Thighs only: Use bone-in thighs, keeping an eye on doneness as piece sizes vary.
• Fresh herbs: Scatter over extra chopped cilantro just before serving.
• Flatbread meal: Serve with warm flatbreads to scoop up the pan juices.

Common mistakes to avoid

• Short marinating time: The method calls for 24 to 48 hours, so start well ahead.
• Crowded pan: Pieces can steam rather than brown; arrange them in one even layer.
• Skipping the turn: Turn the chicken and rotate the pan halfway through roasting.
• Unwatched grill: The skin can char quickly; check it often during the 2 to 5 minutes.
• Overcooking: Check the temperature before the chicken exceeds 71°C (160°F), as it continues cooking while it rests.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3 to 4 days. Reheat until piping hot throughout, in an oven or microwave, adding a little of the stored pan juice if needed.

Frequently asked questions