Tandoori Chicken
Tandoori chicken is an Indian dish in which chicken pieces are marinated for hours in a spiced yogurt mixture and then roasted at high heat until the surface chars and develops a smoky fragrance. The marinade combines yogurt with cumin, coriander, and paprika powders, which together create the dish's signature vivid red hue and layered spice character. Lemon juice in the marinade tenderizes the meat and adds a subtle citrus undertone. Scoring the chicken before marinating allows the spices to penetrate deeply, so every bite carries the full complexity of the blend. At 230 degrees Celsius, the exterior develops dark, slightly blistered spots that contribute a smoky bitterness, while the yogurt coating keeps the interior moist and succulent. Tandoori chicken is traditionally cooked in a cylindrical clay oven called a tandoor, though a conventional oven at maximum temperature produces excellent results. It is often served with naan bread, sliced onion, and a squeeze of fresh lemon.
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Instructions
- 1
Score the chicken, mix with spices, yogurt, and lemon juice; marinate 4+ hours.
- 2
Preheat oven to 230°C.
- 3
Place chicken on a rack and roast for 30 minutes.
- 4
The chicken is done when the edges are charred and fragrant.
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