Tandoori Chicken is a fun and tasty dish! It features juicy chicken marinated in a mix of yogurt and spices like paprika and cumin, giving it a lovely, smoky flavor.
When cooked, the chicken turns a beautiful red and is so colorful on the plate! I love serving it with warm naan or rice. It’s like a little flavor party in every bite! 🎉
Key Ingredients & Substitutions
Chicken Leg Quarters: These pieces bring a juicy texture, but chicken thighs also work well! If you prefer white meat, chicken breasts can be substituted, but they may need less marinating time to keep them tender.
Plain Yogurt: This ingredient tenderizes the chicken and adds flavor. If you’re dairy-free, consider using coconut yogurt or soy yogurt as a substitute, keeping the consistency similar.
Vegetable Oil or Ghee: Ghee gives a rich flavor, but you can use any oil you like, such as olive oil or canola oil. If you’re avoiding oils, try using a bit of broth for moisture.
Spices: Authenticity comes from spices like cumin and coriander. If you’re missing something, don’t worry! You can substitute with curry powder for a similar flavor or adjust the spices based on what you have on hand.
Garnishes: Fresh mint and onions add brightness, and lime gives a zesty kick! If mint isn’t available, try parsley or cilantro. And for a different edge, consider adding a dollop of yogurt on top!
How Do I Achieve the Best Marinade for Tandoori Chicken?
The marinade is key for delicious, flavorful Tandoori Chicken. Start by mixing your yogurt with the oil, lemon juice, and spices until it’s well combined. This not only flavors the chicken but also tenderizes it.
- Ensure all chicken parts are fully coated in the marinade.
- Refrigerate for at least 4 hours, but overnight is best for richer flavors.
- For an even better result, use a zip-top bag for marinating—it’s easier to coat and saves space!
Don’t rush this step; the longer, the better! Keep the chicken in the fridge, and remember to let it rest for a few minutes after baking for juicier results.
How to Make Tandoori Chicken?
Ingredients You’ll Need:
For the Marinade:
- 1 cup plain yogurt
- 2 tablespoons vegetable oil (or ghee)
- 2 tablespoons lemon juice
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika (or Kashmiri red chili powder)
- 1 teaspoon turmeric powder
- 1 teaspoon salt (adjust to taste)
For the Chicken:
- 4 pieces of chicken leg quarters (or chicken thighs)
For Garnish:
- Fresh mint leaves
- Sliced onion
- Lime wedges
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the marinade and coat the chicken, then it needs to soak in the flavors for at least 4 hours (overnight is best!). Cooking will take around 30-40 minutes in the oven or about 40 minutes on the grill. So, plan for a total time of around 5 hours, including marinating and cooking, but don’t worry, most of that is hands-off!
Step-by-Step Instructions:
1. Making the Marinade:
In a large mixing bowl, combine the yogurt, vegetable oil, lemon juice, garlic paste, ginger paste, cumin, coriander, garam masala, smoked paprika, turmeric, and salt. Stir everything together well to create a creamy marinade. This mix is what will give your chicken its delicious flavor!
2. Marinating the Chicken:
Add the chicken leg quarters to the bowl with the marinade. Make sure you coat every piece well—this is key for flavor. Once coated, cover the bowl with plastic wrap or a lid and place it in the fridge. Let it marinate for at least 4 hours, or overnight if you can. The longer, the better!
3. Cooking the Chicken:
When you’re ready to cook, preheat your oven to 425°F (220°C). If you prefer grilling, fire up your grill instead. To make cleanup easy, line a baking sheet with aluminum foil or parchment paper and place a wire rack on top of it. This allows for even cooking as the heat circulates around the chicken.
4. Arrange and Bake:
Place the marinated chicken on the wire rack, making sure they’re spaced out so they can cook evenly. Bake in the preheated oven for about 30-40 minutes. If you’re grilling, cook the chicken for about 20 minutes on each side, checking that they’re cooked through (juices should run clear).
5. Broil for that Perfect Char:
When the chicken is done cooking, you can add a little extra flair! Broil the chicken for an additional 2-3 minutes to get a nice char and crispiness on the surface. Keep an eye on it so it doesn’t burn!
6. Rest and Garnish:
Once the chicken is cooked, take it out and let it rest for a few minutes. This helps the juices redistribute so it’s extra juicy. Before serving, garnish with fresh mint leaves, sliced onions, and lime wedges. These add a lovely touch of flavor on top!
Serve your Tandoori Chicken hot with sides of naan or rice, and maybe a refreshing cucumber salad or mint chutney to complement the flavors. Enjoy your homemade feast!
Can I Use Low-Fat Yogurt Instead of Plain Yogurt?
Yes, you can use low-fat yogurt, but keep in mind that the texture and richness of the marinade might be slightly different. To avoid a runny marinade, strain the low-fat yogurt through a cheesecloth or coffee filter for about an hour before using it.
What Can I Substitute for Vegetable Oil or Ghee?
If you don’t have vegetable oil or ghee, you can use melted butter or olive oil. Just make sure to use a light tasting olive oil to avoid overpowering the other flavors. You can also use coconut oil for a unique twist!
How Should I Store Leftover Tandoori Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in the oven or microwave. If using the oven, cover it with foil to keep it moist.
Can I Marinate the Chicken for Longer Than Overnight?
Yes, you can marinate the chicken for up to 24 hours. Just be cautious as marinating for too long can make the chicken too tender and may alter the texture. 24 hours is a great maximum for enhanced flavors without compromising the meat!
