Tandoori Chicken

By Farideh Sadeghin

Updated May 21, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
9 hours
Prep Time
15 minutes
Cook Time
45 minutes, plus at least 8 hours’ marinating
Rating
4(409)
Comments
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Believed to have originated in Iran but known by different names depending on the country, the tandoor is a clay oven used throughout South, Central and Western Asia to bake, roast and grill. Meats cooked in a tandoor are incredibly moist and tender; cooking on a grill or in the oven under the broiler can achieve similar results. Make incisions into the chicken to help the marinade really penetrate the meat. Lemon juice and yogurt help achieve the tenderness tandoori chicken is known for, while a combination of sweet paprika and Kashmiri chile powder give it its signature red hue. (The bright red hue you might see in some Western restaurants is achieved by adding red food coloring.) Serve with steamed basmati rice and cucumber cilantro raita.

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Ingredients

Yield:4 servings

  • 4 bone-in, skin-on chicken leg quarters (about 2 pounds), skin removed

  • Salt

  • ⅓ cup fresh lemon juice (from 1 to 2 lemons)

  • 4 garlic cloves

  • 1 (2-inch) piece fresh ginger, peeled

  • 1 cup plain yogurt

  • 1 tablespoon sweet paprika

  • 1 teaspoon Kashmiri chile powder

  • 1 teaspoon garam masala

  • 1 teaspoon ground cumin

  • ½ teaspoon ground cardamom

  • 2 tablespoons melted ghee or butter

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 235 milligrams cholesterol; 602 calories; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 15 grams saturated fat; 45 grams fat; 1 gram fiber; 812 milligrams sodium; 40 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a knife, make 3 to 4 small (½ inch) incisions into each piece of chicken, about ½-inch deep. Place the chicken legs into a medium bowl and rub all over with 1 to 2 teaspoons of salt. Add the lemon juice, coating the chicken in it. Let sit at room temperature for 20 minutes.

  2. Step 2

    Meanwhile, place the garlic and ginger in a food processor with 3 tablespoons of water. Purée until a paste forms, then add to a small bowl with the yogurt, paprika, chile powder, garam masala, cumin and cardamom. Mix to combine, then pour over the chicken and mix, tossing the chicken to coat. Cover and refrigerate at least 8 hours, or overnight, and up to 48 hours.

  3. Step 3

    Set the oven to broil. Line a sheet tray with aluminum foil and fit it with a rack. Remove the chicken from the marinade, brushing off and discarding any excess marinade. Place the chicken on the rack and brush with the ghee. Put the tray under the broiler and cook the chicken for 25 to 35 minutes, flipping the legs halfway through, until they’re lightly charred and a thermometer inserted into the thickest part reads 165 degrees. Alternatively, light a grill. Brush the chicken with the ghee and cook, flipping once halfway through, until charred and a thermometer inserted into the thickest part reads 165 degrees, about 17 minutes.

  4. Step 4

    Transfer the chicken to a cutting board to rest for 10 minutes before serving with lemon wedges, if desired.

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Ratings

4 out of 5
409 user ratings
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Comments

Priya

If I may suggest a tip for people making Indian food, any Indian food. Get a jar of ginger-garlic paste from the Indian store. Yes, it’s not the ‘purest, freshest’ way but if you make Indian food often, it’s the most convenient. Even my mom scoffs at it but by the end of her visit, she’s dipping into it. Fewer bits and bobs to clean up each time.

nm

Some of the respondents seem to have difficulty with reading comprehension. The recipe very clearly calls for bone-in, skin-on chicken leg quarters, with *skin removed* as part of the prep. (If you can find skinless, bone-in leg portions, go for it.) Maybe read the whole recipe more than once prior to commenting.

roostahktchn25471

I don't trust everything that Cook's illustrated cooking techniques or tips. I use ginger alot in my cooking and never cross my mind or experience that it makes the meat mushy. In this recipe use alot of lemon juice for 2 lbs of chicken legs besides a cup of yogurt, these ingredients definitely will break down the protein and can result mushy if marinated too long. So the focus should be these acidic ingredients. I would suggest to cut back lemon juice or add it about 1 hr before cooking ...

Lesley

Not sure I would make it again w/out a tandoori oven.

SaraK

Made this yesterday. Total triumph. Couple things. Left the skin on the chicken pieces - why not? Entirely delicious. Baked in the oven at 375 on a wire rack. Use spray ghee. Turned them over after 25 minutes, sprayed the undersides, and cooked for another 10-15 - readiness dictated by the color. Served with a cilantro/mint sauce, Indian-style tomato salad and pilau rice. Divine.

karen

@SaraK I made tandoori chicken 30+ years ago. Not this recipe though. It didn’t say to remove the skin. Marinated overnight after getting it in the fridge after work. Baked 350 until juices ran clear, then high broiler on top rack. The charred skin was the best part!

SaraK

@karen totally agree

Theni

I have made Tandoori Chicken hundreds of times using plenty of ginger and garlic paste (2 Tbl sp). The chicken never comes out mushy as some suggest in the comments. I have no idea what they are talking about. BTW, if you want to cheat on the spices, use Shan Chicken Tikka Masala package (maybe use half the package for 2 lbs) instead of all the spices mentioned but add the ginger garlic paste, yogurt and oil. It is a short cut and the Tandoori chicken is delicious.

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