Tandoori Chicken

Yogurt-marinated chicken with vibrant spices, charred under the broiler.

Ingredients

• 2 lbs chicken legs and thighs, scored deeply
• Marinade: 1 cup yogurt, 2 tbsp lemon juice, 2 tbsp oil, 2 tsp Kashmiri chili powder (or paprika + cayenne), 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala, 1/2 tsp turmeric, 4 garlic cloves, 1 tbsp ginger, salt
• Lemon wedges, sliced onion, mint chutney

Method

1. Score chicken deeply (to the bone). Coat with marinade. Refrigerate 4 hours or overnight.

2. Place on a wire rack over a sheet pan.

3. Broil on high 8-10 min per side until charred in spots and cooked through (175°F for thighs).

4. Serve with lemon wedges, sliced onion, mint chutney, and naan.

What You're Practicing

• Scoring to the bone lets the marinade penetrate deeply — this is non-negotiable.
• Kashmiri chili powder gives the signature red color without excessive heat.
• The broiler simulates a tandoor oven — you want charred spots, not uniform browning.