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Oven Tandoori Chicken
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Ingredients
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Step by step
Method
4 steps
- 1
Whisk 1 cup plain yogurt (not thick Greek if you can help it), 3 tablespoons lemon juice, 1 tablespoon minced garlic, 2 teaspoons cumin, 1 teaspoon ground ginger (or 1 tablespoon fresh), 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon cinnamon, ½ teaspoon allspice, ½–1 teaspoon cayenne, and optional paprika or chili paste for color until smooth and thick — it should coat a spoon.
- 2
Coat 3–3½ lb bone-in chicken pieces well in the marinade (bags or a deep dish). Refrigerate 8–24 hours, turning once or twice. Shorter works in a pinch (2–4 hours), but overnight gives deeper color and tender meat.
- 3
Heat oven to 425°F (220°C). Line a rimmed sheet with foil and set a wire rack on top. Arrange chicken in a single layer without crowding; dab bare spots with leftover marinade. Roast 30 minutes, flip, then roast 10–15 minutes more until edges are lightly charred and meat is cooked through (breasts: juices clear; dark meat ~175°F / 80°C).
- 4
Turn the oven off and rest the chicken inside 15–20 minutes with the door closed — this keeps it juicy. Transfer to a platter, scatter onion rings, squeeze lemon, and add cilantro if you have it. Serve with rice, naan, or cucumber salad. You want juicy, spice-stained chicken with charred edges — not pale boiled-looking pieces or dry overcooked breast.