Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Chicken
Equipment
Oven; baking tray; rack; foil; bowl; tongs; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Marinate · About 240 min
- Do not wash raw chicken. Cut two shallow slits in each piece of 1000 g chicken drumsticks and thighs, bone-in. Mix 200 g yogurt, 25 g ginger-garlic paste, 30 ml lemon juice, 25 ml neutral oil, 2 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, ½ tsp turmeric and 1 tsp salt. Coat the chicken with this marinade. Cover and refrigerate for 4 hours.
Heat the oven · About 10 min
- During the last 10 minutes of marinating, set the oven for Tandoori chicken to 220°C / 425°F. Place a rack over a foil-lined tray. Keep the chicken refrigerated until the oven is hot.
Roast · About 40 min
- Place the chicken on the rack. Roast for 35–45 minutes, turning halfway.
Check: Check thick pieces beside the bone reach 74°C / 165°F.
Rest · About 5 min
- Rest for 5 minutes before serving. Discard uncooked leftover marinade.
Check: The outside may char lightly; avoid burned black areas.
Tips
- A rack lets excess marinade drain rather than steam.
- Avoid deep cuts that expose the bone.
Substitutions
- Use boneless thighs; begin checking after 20 minutes.
- In Tandoori chicken, replace paprika for more heat with mild chili powder.
Storage
- Get perishable Tandoori chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tandoori chicken within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Tandoori chicken to 74°C / 165°F, stirring or turning it for even heating. When Tandoori chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Tandoori chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Tandoori chicken becomes softer in storage.
Make ahead
- Marinate up to one day ahead in the fridge.
- Line the tray and prepare the rack before cooking.
FAQ
Is this made in a tandoor?
No. This recipe uses a hot household oven.
Why is it not bright red?
No food dye is used. Paprika gives a softer red colour.
Can I leave it marinating on the counter?
No. Keep raw chicken refrigerated and limit time outside the fridge.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
