Tandoori-Style Chicken
This method relies on a two-stage marinade to penetrate the bone-in chicken deeply. The first soak draws out moisture and seasons the meat, while the second builds the crust that defines the final plate.
Use bone-in, skinless chicken.
Skinless chicken allows the spice-heavy marinade to bond directly with the meat, creating a deeper color and more intense flavor profile.
- large mixing bowl
- wire rack set over a baking sheet
- pastry brush
- tongs
What goes in.
- 3 lbchicken drumsticks and thighs, skin removed
- 2 tbspfresh lemon juice
- 1 tspcayenne pepper
- 1 tspsalt
- 1 cupwhole milk Greek yogurt
- 2 tbspginger-garlic paste
- 1 tbspgaram masala
- 1 tspground coriander
- 1 tspground cumin
- 1 tspturmeric
Deep incisions
Cut two to three deep, diagonal slashes into the thickest parts of the chicken legs and thighs. This ensures the yogurt marinade reaches the bone and prevents the exterior from burning before the inside is cooked.
The method.
First marinade
Rub the chicken with lemon juice, salt, and cayenne. Let it sit in the refrigerator for 30 minutes to draw out excess moisture.
Second marinade
Whisk the yogurt, ginger-garlic paste, and remaining dry spices together. Coat the chicken thoroughly, ensuring the marinade enters the slashes you made.
Resting
Cover and refrigerate for 12 hours. This time is mandatory for the acidity of the yogurt to break down the protein fibers.
Preheat
If using an oven, set it to the highest broil setting. If using a charcoal grill, create a two-zone fire, maintaining high heat on the primary side.
Cooking
Place chicken on the rack. Broil or grill until the edges are charred and blackened, turning once. The internal temperature should hit 165°F (74°C) at the thickest part.
Other turns to take.
Spicy Version
Add one tablespoon of finely minced green chilies to the second marinade for a sharper heat profile.
When it doesn't go to plan.
Discard the excess marinade before cooking; do not baste with it, as it will prevent the crust from forming.
Place a small piece of charred coal in a metal bowl inside the pot of finished chicken, pour a drop of ghee over it, and cover for two minutes to infuse a restaurant-style smoke aroma.
If the chicken browns too quickly before the inside is finished, move it to a cooler part of the grill or a lower rack in the oven.
The ones that keep coming up.
Can I use chicken breast?
You can, but it is prone to drying out under the high heat required for this technique. Bone-in thighs are much more forgiving.
Does the color matter?
The signature red color is often achieved with additives. Natural spices will result in a deep orange or mahogany hue, which is perfectly acceptable.
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