Tandoori Chicken Smoky (Printable Recipe)
Chicken sits in seasoned yogurt, soaks up flavor, then bakes till juicy and smoky, serving up a bite full of Indian flair.
# Ingredients You'll Need:
→ Main
01 -
1.5 kg chicken pieces (drumsticks and thighs preferred)
→ Marinade
02 -
375 ml plain full-fat yogurt
03 -
2 tablespoons vegetable oil
04 -
1.5 tablespoons freshly squeezed lemon juice
05 -
2 teaspoons grated fresh ginger
06 -
5 garlic cloves, finely minced
07 -
3 teaspoons garam masala
08 -
1.5 tablespoons sweet paprika
09 -
1 teaspoon turmeric powder
10 -
2 teaspoons ground cumin
11 -
2.5 teaspoons ground coriander
12 -
0.5 teaspoon cayenne pepper
13 -
1 teaspoon fine sea salt
→ To Serve
14 -
Fresh cilantro leaves, for garnish
15 -
Lemon wedges
# Steps to Follow:
01 -
In a large mixing bowl, whisk yogurt, vegetable oil, lemon juice, grated ginger, minced garlic, garam masala, paprika, turmeric, ground cumin, ground coriander, cayenne pepper, and salt until the mixture is smooth and homogeneous.
02 -
With a sharp knife, create two to three deep incisions in each chicken drumstick and thigh to facilitate marinade penetration.
03 -
Place the chicken into the bowl, thoroughly coating each piece in marinade. Cover and refrigerate for no less than 12 hours and up to 24 hours for maximum flavour infusion.
04 -
Preheat oven to 200°C. Line a baking tray with aluminium foil and set a lightly oiled wire rack on top.
05 -
Arrange the marinated chicken pieces on the rack with space between. Bake for 30 minutes. Turn each piece and continue roasting for 10 to 15 minutes more until slightly charred and fully cooked with an internal temperature of 75°C.
06 -
Let the chicken rest for several minutes. Sprinkle generously with fresh cilantro and serve with lemon wedges.
# Extra Tips:
01 -
Briefly broil the chicken at the end for enhanced smoky flavour, or introduce traditional smoking with a small heated charcoal piece set in a foil cup within the tray, covered briefly.