Tandoori Chicken Recipe 

Tandoori Chicken is a flavorful and aromatic Indian dish where chicken is marinated in a mixture of yogurt, spices, and herbs, and then cooked in a tandoor (a traditional clay oven). The result is tender, juicy chicken with a smoky flavor and a vibrant color. If you don’t have a tandoor, you can easily cook it in the oven or on the grill for a similar effect.

Here’s how to make Tandoori Chicken at home:

Ingredients:
For the Marinade:
1 lb (450g) chicken pieces (preferably bone-in, like thighs or drumsticks)
1 cup thick yogurt (preferably Greek yogurt)
1 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp garam masala
1 tbsp lemon juice
1 tbsp vegetable oil
Salt to taste
Red food coloring (optional, for the classic tandoori red color)
For Cooking:
1-2 tbsp oil or ghee (clarified butter)
Fresh coriander for garnish
Lemon wedges for serving
Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, ground cumin, garam masala, lemon juice, oil, and salt.
If you want the traditional red color, you can add a small pinch of red food coloring. This is optional, and you can skip it if you prefer a more natural look.
Mix the marinade well until it forms a smooth paste.
2. Marinate the Chicken:
Clean the chicken pieces and make shallow cuts on each piece. This helps the marinade penetrate the chicken.
Coat the chicken pieces with the marinade, making sure the marinade gets into the cuts.
Cover the bowl and refrigerate for at least 2-4 hours. For best results, marinate the chicken overnight to allow the flavors to penetrate fully.
3. Cook the Chicken:
Option 1: Using an Oven (400°F / 200°C)

Preheat your oven to 400°F (200°C).
Line a baking tray with aluminum foil and place a rack on top of it (this helps the chicken cook evenly and gives a crisp texture).
Lightly grease the rack with oil or ghee to prevent the chicken from sticking.
Arrange the marinated chicken pieces on the rack.
Bake for 25-30 minutes, turning the chicken halfway through the cooking time, until the chicken is cooked through and slightly charred.
Optionally, you can broil the chicken for 2-3 minutes at the end to get a smoky, charred effect.
Option 2: Using a Grill

Preheat your grill to medium-high heat.
Lightly oil the grill grates to prevent the chicken from sticking.
Grill the chicken for about 15-20 minutes on each side, turning occasionally, until the chicken is fully cooked and has a nice char.
4. Serve:
Once the chicken is cooked, remove it from the oven or grill and let it rest for a few minutes.
Garnish with freshly chopped coriander leaves and serve with lemon wedges.
Tandoori chicken pairs well with naan, rice, and a side of mint chutney or raita.
Tips:
For an authentic smoky flavor, you can add a “smoking” step: Heat a piece of charcoal until red-hot, place it in a small bowl, and place it in the center of the marinated chicken. Drizzle a little oil over the hot charcoal, cover the bowl immediately, and let it sit for a few minutes to infuse the chicken with smoke.
If you’re using boneless chicken, reduce the cooking time accordingly, as boneless pieces cook faster.
You can also marinate and cook the chicken in a skewered kebab style for an extra-touch presentation.
Enjoy your delicious Tandoori Chicken with all its smoky, spicy goodness!