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Smoky Tandoori Chicken Recipe

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4.4 from 7 reviews

This Tandoori Chicken recipe yields smoky, tender, and super flavorful chicken leg quarters marinated in a blend of yogurt, spices, and aromatic herbs, then baked and broiled to perfection for a beautifully charred finish. Perfect as a main dish served with fresh cilantro, lemon wedges, red onions, and cooling raita or tangy tamarind chutney.

Ingredients

Chicken

  • 5 chicken leg quarters (skinless, ~2.5 lb)

Tandoori Marinade

  • 1/3 cup plain, whole-milk Greek yogurt
  • 2 tbsp neutral oil (such as grapeseed oil)
  • 2 tbsp melted butter (salted or unsalted; can substitute with more oil)
  • 2 tbsp lemon juice
  • 6-8 garlic cloves (1 tbsp heaped, finely chopped or crushed)
  • 1 inch piece ginger (1 tbsp heaped, finely chopped or crushed)
  • 1 tbsp tomato paste
  • 1 tbsp Kashmiri chili powder (can substitute paprika)
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 1/2 tsp red chili powder or cayenne (use 1 tsp for less heat)
  • 1 tsp garam masala or store-bought Tandoori Masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground black pepper
  • 1 tbsp dried fenugreek leaves (sukhi methi), crushed
  • 2 1/2 tsp kosher salt
  • 1/8 tsp sugar (cane sugar recommended)
  • Pinch deep orange or red food color (optional)

For Serving

  • Finely chopped cilantro
  • Lemon or lime wedges
  • Thinly sliced red onion
  • Mint Raita and/or Imli (Tamarind) Chutney

Instructions

  1. Prep Chicken: Using a sharp knife, make 4 deep slits (2-3 inches) across the meat side of each chicken leg quarter, then turn it over and make 2-3 slits on the underside. This helps the marinade penetrate deeply.
  2. Marinate: In a large bowl, combine all ingredients listed under Tandoori Marinade. Toss the chicken pieces thoroughly to coat each piece well, including inside the cuts. Cover and refrigerate for at least 6 hours and up to 48 hours for maximum flavor and tenderness. Before cooking, remove from fridge and allow chicken to come closer to room temperature.
  3. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil. Place a baking rack on top and lightly grease it with baking spray or oil. Arrange the chicken leg quarters meat side up on the rack. Reserve any excess marinade for basting later.
  4. Bake and Broil: Bake the chicken for 30 minutes, flipping the pieces halfway through, until the internal temperature reaches 165°F (73.9°C) and chicken is cooked through. Then switch the oven to the broil function on high (about 550°F / 288°C). Remove the chicken, flip it so the meaty side is on top again, and brush with the reserved marinade. Return the chicken to the oven and broil for 4-5 minutes until lightly charred. If needed, move the oven rack higher to get closer to the heat source to achieve desired charring within 6-7 minutes. Remove and let rest for 5 minutes.
  5. Serve: Garnish with finely chopped cilantro and serve the Tandoori Chicken with lemon or lime wedges, thinly sliced red onions, and a side of Mint Raita or Imli (Tamarind) Chutney for an authentic experience.

Notes

  • Use skinless chicken leg quarters for best marinade absorption and even cooking.
  • For an air fryer alternative, preheat air fryer, place marinated chicken pieces in the basket, and cook at 375°F for 20-25 minutes, flipping halfway, then increase to 400°F to crisp the edges.
  • Food coloring is optional and mainly for traditional color; it does not affect flavor.
  • Marinating overnight enhances flavor and tenderness.
  • Ensure the internal temperature reaches 165°F for safe consumption.

Find it online: https://marthatasty.com/smoky-tandoori-chicken-recipe/