Chicken Tandoori
This classic Indian dish features chicken marinated in a vibrant, spiced yogurt mixture, then cooked until tender and slightly charred. The marinade infuses the chicken with deep flavor and keeps it incredibly moist. Serve with naan bread or rice for a complete meal.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 697 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcschicken drumstick, skin removed, bone-in
marinade
- 0.75 cupplain yogurt
- 2 tbspginger, grated
- 2 tbspgarlic, minced
- 2 tbsplemon juice
- 1 tbspgaram masala
- 1 tspground cumin
- 1 tspground coriander
- 0.5 tspturmeric powder
- 0.5 tspcayenne pepper
- 1 tspsalt
- 0.25 tspred food coloring(optional)
cooking
- 1 tbspvegetable oil
garnish
- 0.25 cupfresh cilantro, chopped(optional)
Equipment
baking sheet · large bowl · knife · oven
The method
Step by step
- 1
Using a sharp knife, make 2-3 deep slits into each chicken drumstick, being careful not to cut through to the bone.
About 5 min
Cook’s note: The slits help the marinade penetrate deeper into the chicken.
- 2
In a large bowl, combine the yogurt, grated ginger, minced garlic, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, and optional red food coloring.
About 5 min
Cook’s note: Red food coloring is traditional for the iconic tandoori color, but it's purely cosmetic.
- 3
Add the chicken drumsticks to the marinade, ensuring each piece is thoroughly coated. Use your hands to rub the marinade into the slits.
About 2 min
- 4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
About 2 hr
Cook’s note: Longer marination times result in more tender and flavorful chicken.
- 5
Preheat your oven to 200°C (400°F).
About 10 min
- 6
Lightly grease a baking sheet with vegetable oil or line it with parchment paper.
About 1 min
- 7
Arrange the marinated chicken drumsticks in a single layer on the prepared baking sheet, discarding any excess marinade.
About 2 min
Cook’s note: Ensure there's some space between each piece for even cooking.
- 8
Bake for 25-30 minutes, flipping the chicken halfway through, until cooked through and the internal temperature reaches 74°C (165°F).
About 30 min
Cook’s note: For extra char, you can briefly broil the chicken for the last few minutes, watching carefully to prevent burning.
- 9
Remove the chicken from the oven and let it rest for 5 minutes before serving.
About 5 min
- 10
Garnish with fresh cilantro, if desired, and serve hot.
About 1 min
Per serving
Nutrition
- Calories
- 697.2kcal
- Protein
- 57.1g
- Carbs
- 8.6g
- Fat
- 45.2g
- Fibre
- 1.6g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken tandoori in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through.
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