Description
This Tandoori Chicken recipe delivers smoky, tender, and super flavorful chicken leg quarters marinated in a rich blend of yogurt, spices, and herbs, then baked and broiled to perfection. Perfectly charred with a tender inside, this classic Indian dish is easy to make at home using your oven, complete with traditional accompaniments like cilantro, lemon wedges, sliced onions, and a cooling Mint Raita or tangy Tamarind Chutney.
Ingredients
Tandoori Marinade
- 5 chicken leg quarters (skinless, ~2.5 lb)
- 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 (or paprika as substitute)
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 1/2 tsp red chili powder or cayenne (reduce to 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 of 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
- Prep Chicken: Use a sharp knife to make 4 slits about 2-3 inches deep across the meat side of each chicken leg quarter. Turn the chicken over and make another 2-3 slits on the underside. This helps the marinade penetrate deeply and ensures even flavor.
- Marinate: In a large bowl, combine all marinade ingredients thoroughly. Toss the chicken pieces in the marinade, making sure to get the mixture into all the cuts and crevices. Use gloves if you like. Cover and refrigerate the chicken for at least 6 hours, preferably up to 48 hours for maximum flavor. Remove from fridge and bring closer to room temperature before cooking.
- Preheat and Prep for Baking: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil and place a wire rack on top. Lightly grease the rack with baking spray or oil to prevent sticking. Arrange the chicken leg quarters on the rack meat side up. Reserve excess marinade for basting later.
- Bake the Chicken: Place the baking sheet in the oven and bake the chicken for 30 minutes, flipping the pieces halfway through the cooking time to ensure even browning. Bake until the internal temperature reaches 165°F (73.9°C) and the chicken is cooked through.
- Broil for Charred Finish: After baking, switch your oven to the broil setting on high (about 550°F/288°C). If your oven lacks a broil function, set it to the highest temperature. Remove the chicken from the oven, flip it so the meat side faces up, then brush the reserved marinade over the pieces. Return to the oven and broil for 4-5 minutes, until the chicken develops a light char. If charring is insufficient after 6 minutes, move the rack to the top shelf closer to the heat source and broil an additional 1-2 minutes.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to let juices redistribute. Garnish with finely chopped cilantro and serve with lemon or lime wedges, thinly sliced red onions, and side servings of Mint Raita or Imli (Tamarind) Chutney for a traditional flavor pairing.
Notes
- Use skinless chicken leg quarters for best marinade absorption and to reduce fat.
- Marinating for longer (up to 48 hours) results in more tender and flavorful chicken.
- Food color is optional and purely for traditional vibrant appearance; it does not affect taste.
- For an authentic smoky flavor, this recipe can also be adapted for charcoal grilling or smoking techniques.
- If you want to air fry, adjust cooking times accordingly—refer to specialized air fryer tandoori chicken recipes.
- Prep Time: 10 minutes (plus marinating time of at least 6 hours)
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
