Indian cuisine · Meat & Kebab

Tandoori Chicken

Chicken marinated in yogurt with Kashmiri chilli and garam masala, roasted crisp in a very hot oven.

Ingredients · for 4 servings

• 1.2kg chicken pieces
• 300g yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 2 tbsp lemon juice
• 3 tbsp ghee
• 1 red onion
• 1 lime
• Salt

Instructions

1. Skin the chicken pieces, score each one two to three times down to the bone, rub with lemon juice and salt, and let sit for 20 minutes.
2. Whisk the yogurt smooth with ginger-garlic paste, Kashmiri chilli powder, turmeric, cumin, and 1 tsp of the garam masala.
3. Turn the chicken in the marinade, massaging it well into the cuts, then cover and refrigerate for at least 4 hours, ideally overnight.
4. Preheat the oven with a rack on the top shelf to 240°C top/bottom heat and slide a tray of water underneath so the meat doesn't dry out.
5. Drain the chicken, place on the rack, and bake for 25–30 minutes, turning halfway and brushing with melted ghee, until the edges are deeply charred.
6. Dust with the remaining garam masala and serve with raw red onion rings and lime wedges.