Tandoori Chicken
Ingredients
- 2 lbs bone-in, skin-on chicken thighs and drumsticks, patted dry
- 1 cup full-fat Greek yogurt
- 3 tbsp ginger-garlic paste
- 2 tbsp fresh lemon juice
- 1.5 tbsp Kashmiri chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 0.5 tbsp smoked paprika
- 0.5 tsp ground turmeric
- 0.5 tsp garam masala
- 0.25 tsp cayenne pepper
- 2 tsp kosher salt
- 3 tbsp ghee, melted
- Fresh cilantro and lemon wedges for serving
Instructions
- Score the chicken skin and flesh with shallow crosshatch cuts using a sharp knife; this allows marinade to penetrate deeply and creates textured char spots. Place in a large bowl.
- Whisk together Greek yogurt, ginger-garlic paste, and fresh lemon juice until smooth. Add Kashmiri chili powder, cumin, coriander, smoked paprika, turmeric, garam masala, cayenne, and salt. Stir until fully combined with no lumps, creating a deep rust-colored marinade.
- Coat chicken thoroughly, working marinade into the scored cuts and under the skin. Cover and refrigerate for at least 20 minutes (or up to 12 hours for deeper flavor).
- Preheat oven to 475°F and place a cast-iron skillet or heavy baking sheet on the middle rack for 8 minutes. Remove chicken from refrigerator 5 minutes before cooking to bring closer to room temperature.
- Carefully place marinated chicken skin-side up on the preheated skillet, spacing pieces 1.5 inches apart. Drizzle with melted ghee. Roast at 475°F for 35-40 minutes, until the skin is charred at edges and an instant-read thermometer reads 165°F at the thickest part of the thigh without touching bone.
- Remove from oven and let rest for 5 minutes before serving. The residual heat will continue cooking the meat while allowing juices to redistribute.
- Transfer to a serving platter, garnish with fresh cilantro, and serve with lemon wedges alongside fragrant basmati rice or warm naan.
Inspired by Asif Syed’s winning tandoori chicken. This is a plausible recreation, not the chef’s original recipe.