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Tandoori Chicken

Tandoori Chicken

Originating in Iran and known by various names across South, Central, and Western Asia, the tandoor is a clay oven used for baking, roasting, and grilling. Meats cooked in a tandoor become exceptionally moist and tender, though similar results can be achieved with a grill or broiler. To ensure the marinade deeply penetrates the chicken, make incisions in the meat.
Lemon juice and yogurt contribute to the characteristic tenderness of tandoori chicken, while sweet paprika and Kashmiri chile powder provide its distinctive red color. (Some Western restaurants use red food coloring for a brighter color.) Serve with steamed basmati rice and cucumber cilantro raita.
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Prep Time 8 hours 15 minutes
Cook Time 45 minutes
Total Time 9 hours
Servings 4

Ingredients
  

  • 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

Instructions
 

  • Using a knife, make 3 to 4 small incisions (about ½ inch deep) in each piece of chicken. Place the chicken legs in a medium bowl and rub with 1 to 2 teaspoons of salt. Add the lemon juice and coat the chicken thoroughly. Let it sit at room temperature for 20 minutes. Step 2
  • Meanwhile, place the garlic and ginger in a food processor with 3 tablespoons of water and blend until a paste forms. Transfer the paste to a small bowl and mix in the yogurt, paprika, chile powder, garam masala, cumin, and cardamom. Pour this mixture over the chicken, tossing to coat evenly. Cover and refrigerate for at least 8 hours, or overnight, up to 48 hours.
  • Set the oven to broil. Begin by lining a sheet tray with aluminum foil, ensuring that it is securely fitted with a rack. Remove the chicken from the marinade, discarding any excess marinade. Place the chicken on the rack and brush with ghee. Broil for 25 to 35 minutes, flipping the chicken halfway through, until lightly charred and a thermometer inserted into the thickest part reads 165 degrees. Alternatively, preheat a grill, brush the chicken with ghee, and grill, flipping once, until charred and a thermometer inserted into the thickest part reads 165 degrees, about 17 minutes.
  • Once the chicken is fully cooked, carefully transfer it to a cutting board and let it rest for approximately 10 minutes. You can enhance its flavor by serving it with fresh lemon wedges if desired.