Entree: India – Punjab – तंदूरी चिकन ➤ Tandoorī Cīkan (Tandoori grilled chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 6 hrs

Total 6 hrs 15 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 1 cup (240 g) plain full-fat yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) ginger-garlic paste
- 1 1/2 tbsp (22 ml) paprika (for color and mild flavor)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) cayenne pepper (adjust to taste)
- 1 1/2 tsp (7.5 g) salt
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) garam masala
- Fresh lemon wedges, to serve
- Sliced red onion and chopped cilantro, to serve

Instructions

1. Make shallow slashes in the chicken thighs to help marinade penetrate. In a bowl, whisk together yogurt, lemon juice, ginger-garlic paste, paprika, cumin, coriander, turmeric, cayenne, salt, and oil.
2. Coat the chicken thoroughly with the yogurt-spice mixture, cover, and refrigerate for at least 6 hours or preferably overnight.
3. Preheat oven to 425°F (220°C) or preheat a grill to high. If using oven, place chicken on a rack over a baking sheet and brush off excess marinade.
4. Roast or grill the chicken until cooked through and slightly charred at edges, about 25–30 minutes in the oven (turn once) or 10–12 minutes per side on a hot grill; internal temperature should reach 165°F (74°C).
5. Sprinkle garam masala over cooked chicken, rest 5 minutes, and serve with lemon wedges, sliced onion, and chopped cilantro.