Tandoori Chicken

About this recipe

Tandoori chicken is the North Indian classic that tastes like a special occasion even when you're cooking it on a weeknight. Bone-in thighs and drumsticks stay juicier than breast meat through the high heat, and removing the skin lets the marinade work its way through. This is the kind of dish an Indian grandmother would make for family gatherings, the smell alone announcing dinner before anyone steps through the door. The soul of this tandoori chicken lies in three hero ingredients: Greek yogurt or hung curd, which tenderizes while creating that signature tangy crust; Kashmiri red chilli powder, which gives the pale-orange color without overwhelming heat; and the blend of tandoori masala, garam masala, cumin and coriander that builds warmth and depth. The lemon juice in the marinade adds brightness, so the finished chicken tastes alive rather than heavy and spiced-out, a balance you don't get from most restaurant versions. The critical mistake most home cooks make is skipping the deep scoring on the chicken. Score each piece right down to the bone before marinating—this lets the yogurt seep into the meat rather than just coating the surface. Four hours is the minimum marinating time, but overnight transforms it entirely. The grill gives you char in the last few minutes, but a hot oven works just as beautifully for a more forgiving result. Serve tandoori chicken hot with sliced raw onion, fresh mint chutney, and lemon wedges on the side. It's equally good over steamed rice or wrapped into warm rotis. Leftovers stay tender in the fridge for three days and make an outstanding lunch when shredded into a yogurt dressing.