Tandoori Chicken (Restaurant-Style)
An easy tandoori chicken recipe featuring succulent chicken legs marinated in an authentic spiced yogurt blend, then baked or grilled to juicy, smoky perfection.
Servings: 6 Drumsticks
Calories: 179kcal
Ingredients
- 1½ pound chicken drumsticks skin removed
Ingredients for Marinade
- ¼ cup plain greek yogurt or ½ cup thick regular plain yogurt
- 2 teaspoon minced ginger ½ - inch ginger, crushed or grated
- 2 teaspoon minced garlic 2 cloves garlic, crushed or grated
- 2 tablespoon avocado oil or olive oil
- 1 tablespoon lime juice (about ½ lime) or lemon
- 1½ teaspoon salt
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala (homemade or store-bought)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder or paprika for mild
- 1 teaspoon paprika regular or smoked
- 2 teaspoon kasoori methi (dried fenugreek leaves) (optional but recommended)
Garnish
- 1 teaspoon fresh lime juice drizzled on top
- ½ teaspoon chaat masala - sprinkle all over the chicken (optional)
Instructions
Marinate Chicken
- In a large mixing bowl or gallon-size ziplock bag, combine all ingredients listed for the marinade.
- Using a sharp knife, make ½-inch deep gashes (cuts) in the fleshy part of the chicken so it can absorb the marinade. Add the chicken to the marinade and toss well to coat all over. Refrigerate the chicken anywhere from 30 minutes to overnight.
Cook Chicken Using ONE of the Following Methods:
Tandoori Chicken in Oven
- Chicken Legs: Preheat oven to 425°F. Line a baking tray with aluminum foil. Place the marinated chicken on the tray, leaving space between the pieces.
- Bake for 20 minutes; flip the chicken and brush it with oil. Bake for 15-20 minutes until the chicken is crispy and registers an internal thermometer reading above 165°F.
- If Using Chicken thighs: Place the baking sheet on the top rack keeping a 2.5-3 inch clearance. Turn on broil mode and cook for 8 minutes, flip and cook for another 6 minutes.
Instant Pot Steamer Method
- Chicken Legs: Pour 1 cup water into the inner pot (adjust for your pot size). Place the trivet, or a steamer basket, in the pot. Place chicken on top. Close the lid and pressure cook for 10 minutes at high pressure. For chicken thighs, adjust the time to 6 minutes.Chicken Thighs: Adjust time to 6 minutes.
- Wait for 10 minutes, then release the pressure manually. Transfer the chicken to a lined baking sheet. Place it under the oven broiler for 2-3 minutes to crisp up the chicken and give it a char-grilled flavor.
Outdoor Grill
- Using paper towels and tongs, grease the grill plates with avocado or canola oil.
- Remove the chicken from the marinade, shake off any excess, and place it on the medium-high part of the grill. Avoid the direct heat area as the chicken will burn before it cooks.
- Cook the chicken for 20 minutes on the first side, flip and brush with oil, and cook another 5 minutes until it is cooked through (internal temperature >165F).
Garnish and Serve
- Drizzle fresh lime juice, and for an extra zing, sprinkle chaat masala over it. Serve with cilantro chutney, pickled onions and saffron rice or naan.
Video
Notes
- Use skinless chicken drumsticks or boneless, skinless chicken thighs. Both can withstand the high heat required for a crisp exterior and each has just the right amount of meat and fat to stay tender while getting a crispy exterior.
- Use chicken breasts if you prefer white meat. If using chicken breast, I would recommend marinating it for at least 2 hours to ensure the chicken stays moist.
- Make ½-inch deep gashes (cuts) in the fleshy part of the chicken. This helps the chicken absorb the marinade.
- Marinate the chicken for at least 30 minutes and up to 12 hours. After the 12 hour mark, the yogurt and citrus juice will actually start to break down the meat proteins, creating a soft, mealy texture.
- If using the outdoor grill method, use chicken thighs as they can stand the high heat temperature of the grill and not dry out as fast as chicken legs. I would not use chicken breasts for the grill method.
- To make this recipe very mild, substitute Kashmiri red chili powder with an equal quantity of regular paprika.
Nutrition
Calories: 179kcal | Carbohydrates: 2g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 666mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg