Indian
Tandoori Chicken
Deeply slashed chicken is marinated in yogurt, Kashmiri chile, spices, and ghee before high-heat roasting and charring.
4 servings · 35 minutes prep · 35 minutes cook
Ingredients
Main
- 3 1/2 lb skinless bone-in chicken legs and thighs, deeply slashed
- 2 tbsp lemon juice, freshly squeezed
- 1 1/2 tsp kosher salt
- 1 cup plain whole-milk Greek yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp Kashmiri chile powder
- 1 tbsp avocado oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1/2 tsp crushed ajwain seeds
- 2 tbsp melted ghee
Directions
Method
- Rub the chicken with the fresh lemon juice and kosher salt, working the seasoning into the slashes. Rest for 20 minutes.
- Mix the plain whole-milk yogurt, ginger-garlic paste, Kashmiri chile powder, avocado oil, ground cumin, ground coriander, garam masala, turmeric, black pepper, and ajwain seeds.
- Coat the chicken thoroughly with the marinade, cover, and refrigerate for 8 hours.
- Heat a charcoal or gas grill for two-zone high-heat cooking, or heat the oven to 475F with a rack set over a sheet pan.
- Grill over indirect high heat or roast on the rack until the thickest pieces reach 160F, 25-30 minutes.
- Brush with the ghee and char over direct heat or under the broiler until smoky at the edges and the chicken reaches 165F, 3-5 minutes.
- Rest for 5 minutes before serving.
