Description
This restaurant-style Tandoori Chicken recipe brings authentic Indian flavors to your kitchen with marinated chicken drumsticks infused with yogurt and a blend of aromatic spices. Perfectly cooked in the oven, Instant Pot, or grill, the chicken is juicy, tender, and slightly charred, ideal for a flavorful main dish served with chutney and rice or naan.
Ingredients
Chicken
- 1½ pound chicken drumsticks (skin removed)
Marinade
- ¼ cup plain Greek yogurt (or ½ cup thick regular plain yogurt)
- 2 teaspoon minced ginger (½-inch ginger, crushed or grated)
- 2 teaspoon minced garlic (2 cloves garlic, crushed or grated)
- 2 tablespoon avocado oil (or olive oil)
- 1 tablespoon lime juice (about ½ lime) or lemon juice
- 1½ teaspoon salt
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala (homemade or store-bought)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder (or paprika for mild flavor)
- 1 teaspoon paprika (regular or smoked)
- 2 teaspoon kasoori methi (dried fenugreek leaves) – optional but recommended
Finishing Touches
- 1 teaspoon fresh lime juice (drizzled on top)
- ½ teaspoon chaat masala (sprinkle over chicken – optional)
Instructions
- Marinate Chicken: In a large mixing bowl or gallon-size ziplock bag, combine all the marinade ingredients. Using a sharp knife, make ½-inch deep cuts in the fleshy parts of the chicken drumsticks to allow the marinade to penetrate. Add the chicken pieces to the marinade and toss thoroughly to coat all sides. Refrigerate for at least 30 minutes, up to overnight for deeper flavor.
- Oven Cooking Method: Preheat your oven to 425°F. Line a baking tray with aluminum foil and arrange the marinated chicken legs on it, spaced apart. Bake for 20 minutes, then flip each piece and brush with oil. Continue baking for another 15-20 minutes until the chicken is crispy and reaches an internal temperature above 165°F. For chicken thighs, place the tray on the top oven rack about 2.5-3 inches from the broiler element, turn on broil mode, cook 8 minutes on one side, then flip and cook 6 minutes to char and cook through.
- Instant Pot Steamer Method: Pour 1 cup of water into the Instant Pot inner pot. Place the trivet or steamer basket inside and arrange the marinated chicken pieces on top. Close the lid and set to pressure cook at high pressure for 10 minutes for legs, or 6 minutes for thighs. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure. Transfer the chicken to a lined baking sheet and broil in the oven for 2-3 minutes to crisp and impart a char-grilled flavor.
- Outdoor Grill Method: Preheat the grill to medium-high. Using paper towels and tongs, grease the grill grates with avocado or canola oil to prevent sticking. Remove excess marinade from chicken, place pieces on the grill avoiding direct high heat to prevent burning. Grill chicken for 20 minutes on one side, then flip, brush with oil, and grill another 5 minutes until cooked through and reaching 165°F internally.
- Garnish and Serve: Once cooked, drizzle fresh lime juice over the chicken and optionally sprinkle chaat masala for extra zing. Serve hot with cilantro chutney, pickled onions, and saffron rice or warm naan bread for an authentic and satisfying meal.
Notes
- Marinate chicken for at least 30 minutes; longer marination deepens flavor and tenderness.
- Adjust chili powder quantity for desired spice level; Kashmiri chili powder gives vibrant color without too much heat.
- Kasoori methi adds unique aroma and flavor but can be omitted if unavailable.
- Use an instant-read thermometer to ensure chicken reaches a safe internal temperature over 165°F.
- For best texture, crisp chicken under broiler or on grill after using the Instant Pot.
- Skin can be removed for leaner chicken but leaving skin on increases juiciness and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
