Tandoori Chicken
This classic Indian dish features chicken marinated in a vibrant, spiced yogurt mixture, then baked until tender and slightly charred. It's a flavorful and aromatic main course, perfect for a weeknight dinner or special occasion.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 591 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 on, bone in
- 1 tbspolive oil
marinade
- 1 cupplain yogurt, full-fat
- 1 tbspginger, grated
- 1 tbspgarlic, minced
- 2 tbsplemon juice
- 1 tspgaram masala
- 0.5 tspturmeric powder
- 1 tspcumin powder
- 1 tspchili powder
- 1 tsppaprika
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.25 tspred food coloring(optional)
garnish
- 2 tbspfresh cilantro, chopped
Equipment
sharp knife · large bowl · wire rack · baking sheet · oven
The method
Step by step
- 1
Using a sharp knife, make 2-3 deep slits into each chicken drumstick to allow the marinade to penetrate.
About 5 min
- 2
In a large bowl, combine the yogurt, grated ginger, minced garlic, lemon juice, garam masala, turmeric powder, cumin powder, chili powder, paprika, salt, black pepper, and optional red food coloring.
About 5 min
Cook’s note: Mix thoroughly to form a smooth marinade.
- 3
Add the chicken drumsticks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
About 5 min
Cook’s note: The longer the chicken marinates, the more tender and flavorful it will be.
- 4
Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top.
About 5 min
Cook’s note: The wire rack allows air to circulate around the chicken for even cooking and browning.
- 5
Arrange the marinated chicken drumsticks on the wire rack, discarding any excess marinade.
About 2 min
- 6
Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) and the skin is slightly charred.
About 30 min
Cook’s note: You can broil for the last 2-3 minutes for extra charring, watching carefully to prevent burning.
- 7
Remove the chicken from the oven and brush lightly with olive oil for a glossy finish.
About 1 min
- 8
Garnish with fresh cilantro before serving.
About 1 min
Cook’s note: Serve hot with naan bread, rice, or a fresh salad.
Per serving
Nutrition
- Calories
- 590.6kcal
- Protein
- 48.1g
- Carbs
- 7.1g
- Fat
- 38.6g
- Fibre
- 1g
- Sugar
- 3.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tandoori chicken in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) until warmed through, or in a microwave on medium power.
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