Tandoori-Style Chicken

Recipe: Tandoori-Style Chicken

Makes : 4 servings | Main Dishes
High-heat cooking is the key to success here; broil or grill the chicken for best results. Be sure the chicken is at least 6 inches from the heat source, though, or it may start to burn. Slices of lemon and barely cooked onions and green bell pepper often accompany Indian tandoori chicken. Scatter rings of peppers and onions on the broiler pan after removing the chicken and pop them in the oven for just 3 minutes.


  • 2 1/2 pounds mixed bone-in chicken pieces (such as thighs, drumsticks and breasts)
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 3 cloves minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil, divided


  • Using a knife, cut three or four 1/4-inch-deep slashes in each piece of chicken. If using chicken breasts, cut each one in half crosswise to make smaller pieces.
  • In a large bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, cayenne, paprika, and salt. Stir until well combined. Add the chicken pieces to the bowl and coat them well with the marinade. Marinate the chicken for up to 30 minutes at room temperature or refrigerate, covered, for up to a day.
  • If the chicken was refrigerated, bring it to room temperature for about 30 minutes before cooking. Using tongs, pick up one piece of chicken at a time and let any execs marinade drip back into the bowl. Put the chicken on a broiler pan. Brush the chicken with half the oil.
  • Broil the chicken under a preheated broiler, about 6 inches from the heat source, until brown, about 8 minutes. Remove the chicken from the oven. Turn the pieces over and then brush with the remaining oil. Return the chicken to the oven and cook until done, about 6 minutes longer for breasts and 8 minutes longer for thighs and drumsticks. (Alternatively, grill the chicken over moderately high heat for 10 minutes. Turn, baste with oil, and cook 10 minutes longer for breasts or 12 minutes longer for thighs and drumsticks.) Note: the times listed are for bone-in chicken pieces. Boneless chicken will cook faster.
  1. Alison says:

    Yum….I love Indian food too. Especially Tandoori chicken. I can’t wait to try this!

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