The Recipe Archives · Chattermatiq

Tandoori Chicken 🍗

The smoky grilled classic, perfected and documented.

Overview

Juicy, charred-on-the-outside chicken marinated in yogurt, aromatic spices, and a serious kick of smokiness. Best cooked over live flame or a screaming-hot grill — but your oven's broiler will do in a pinch.

Prep · 20 min Marinate · 4-24 hr Cook · 15 min Serves · 4

Ingredients

  • •1 kg chicken — bone-in legs & thighs, skin removed, scored
  • •¾ cup thick yogurt — hung/greek for a thicker coat
  • •1½ tbsp Kashmiri chilli powder — colour without overwhelm
  • •1 tbsp ginger-garlic paste
  • •1 tsp garam masala
  • •1 tsp cumin, toasted & ground
  • •½ tsp turmeric
  • •1 lemon — juice, plus wedges to serve
  • •2 tbsp mustard oil, warmed to room temp
  • •Salt to taste, generous

Method

  1. 1Deep-score the chicken so the marinade reaches the bone, then pat dry.
  2. 2Whisk yogurt, chilli, ginger-garlic, garam masala, cumin, turmeric, lemon juice, oil and salt into a thick paste.
  3. 3Coat the chicken well. Marinate covered in the fridge 4 hours minimum — overnight is best.
  4. 4Wipe off excess marinade. Grill over high heat, or broil 8-10 min a side until deeply charred and cooked through.
  5. 5Finish with a squeeze of lemon, a sprinkle of chaat masala, and rest 5 minutes before serving.

Chef's note

The real tandoor relies on intense, dry heat — a tandoori oven or a lump-charcoal grill gives that signature smokiness a home oven can't quite match. If broiling, put the rack high and don't over-flip: let the char happen.