Tandoori Chicken

I found two recipes that seem to be pretty authentic. One of them calls for 2 separate rounds of marination; both say that you should marinate the meat in the yogurt for 4-8 hours.

2lb of chicken drumsticks & thighs
1c greek yogurt
1/4c vegetable oil (preferably mustard oil)
2T ginger garlic paste (equal parts ginger & garlic, ground to a paste with some coconut oil & water if necessary)
1T lemon juice
2t Kashmiri chili powder (for heat + bright red color) (I substituted 1T cayenne + 1T chipotle chili)
1t coriander
1t cumin
1t garam masala
1/2t fenugreek
1/2t ground black pepper
1/2t salt or more to taste

Combine all the marinade ingredients in a bowl. Make deep slashes in your chicken and coat it in the marinade. Let it rest in the refrigerator for at least 4 hours. Take it out of the fridge 45 mins before it’s time to cook. (We marinated it for only about 90 minutes and it was incredibly juicy and flavorful)

There are a bunch of cooking methods that claim to be a substitute for a tandoor. The key to all of them is super high heat. Given the tools I have, I’m going to try putting the chicken pieces on a wire rack in the convection oven. It says to cook the chicken for about 20-25 minutes, flipping halfway through. Broil for the last few minutes.

Serve with charred onion chunks, lemon wedges & fresh naan.

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