Tandoori chicken is defined by aromatic spices, a vibrant colour and the contrast between its smoky exterior and succulent centre.
The traditional clay tandoor surrounds the chicken with intense heat. That heat quickly chars the yogurt marinade, seals in moisture and creates the unmistakable grilled aroma of the dish.
The marinade
Combine thick yogurt, lemon juice, tandoori masala, ginger-garlic paste, paprika, cumin, coriander, garam masala, dried fenugreek, salt and a little mustard oil. Make shallow cuts in the chicken so the marinade can reach deeper into the meat.
Cook it well
- Coat the chicken thoroughly and refrigerate for at least 6 hours, preferably overnight.
- Bring it close to room temperature before cooking.
- Roast in a very hot oven on a rack, or cook over a covered grill, turning once.
- Cook until the thickest part reaches 165°F (74°C), then rest before carving.
Finish with cilantro, lemon wedges, sliced onions and mint chutney. Naan and a cooling cucumber salad turn it into a complete meal.
Flavour variations
A cream and cashew marinade produces a milder malai-style chicken. Cilantro and mint create a fresh hariyali version, while extra chilli adds a bolder finish. The same marinade can also be used for skewers, wings or boneless pieces.
Whatever the variation, patient marination and high heat are the keys to flavourful, juicy tandoori chicken.