Tandoori Chicken
Total Time
1 Hour 20 Minutes, plus a few hours to marinate
Prep Time
20 Minutes
Cook Time
1 Hour
Rating
4.92 out of 5 stars
(200)
Ingredients
12 drumsticks
- 1 tablespoon paprika
- 1 tablespoon garam masala (substitute curry powder if you can't find it)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper (use ¼ teaspoon for less heat)
- 3 tablespoons peeled and roughly chopped fresh ginger (see note)
- 7 garlic cloves, peeled and roughly chopped
- ¼ cup whole milk Greek yogurt
- Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
- ¼ cup vegetable oil
- 2½ teaspoons salt
- 12 chicken drumsticks (about 4 pounds)
- 1 (9 ounce) jar mango chutney, for serving (optional)
- A few sprigs cilantro, for garnishing the platter (optional)
- Lime wedges, for serving (optional)
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Preparation
Chef’s notes
The chicken is best marinated for a few hours or overnight, but if you’re in a time crunch, you can simply coat the chicken with the marinade and cook it immediately; it will still be packed with flavor.
Traditional tandoori chicken is typically made with ground Kashmiri chili pepper, a spice found only in Indian grocery stores and some supermarkets. Paprika makes an excellent substitute and is readily available, so I use that instead.
Besides drumsticks, bone-in chicken thighs are an excellent choice due to their juiciness and flavor, which stand up well to the high heat required for cooking.