Tandoori Chicken

Yogurt-marinated chicken thighs roasted until charred and smoky, with warm spices and a bright squeeze of lime. The marinade does the heavy lifting here, tenderizing the meat and building layers of flavour while you do other things. You'll get juicy, spice-rubbed chicken with those signature caramelized edges, no tandoor oven required. Serve it with naan, rice, and a cooling raita.

Ingredients

  • 8 pieces (about 3 lb) bone-in, skin-on chicken thighs
  • 1 cup plain whole-milk yogurt
  • 3 tbsp fresh lemon juice
  • 6 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1½ tsp garam masala
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp ground turmeric
  • 1½ tsp kosher salt
  • 2 tbsp neutral oil
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Mince 6 cloves garlic.
  2. Grate 2 tbsp fresh ginger (about a 2-inch piece).
  3. In a large mixing bowl, whisk together 1 cup plain whole-milk yogurt, 3 tbsp fresh lemon juice, 6 cloves garlic, minced, 2 tbsp fresh ginger, grated, 2 tsp ground cumin, 2 tsp ground coriander, 1½ tsp garam masala, 1 tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp ground turmeric, 1½ tsp kosher salt, and 2 tbsp neutral oil until smooth.
  4. Pat 8 pieces bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg) dry with paper towels. Using a sharp knife, make 2 or 3 deep slashes through the skin and into the meat of each thigh, cutting down to the bone. This helps the marinade penetrate.
  5. Add the chicken thighs to the bowl with the marinade and toss well, rubbing the marinade into the slashes and coating every piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours. The longer it sits, the deeper the flavour.
  6. When ready to cook, preheat your oven to 450°F (230°C). Position a rack in the upper third of the oven.
  7. Line a baking sheet with aluminum foil and set a wire rack on top. Arrange the marinated chicken thighs on the rack in a single layer, skin side up, letting any excess marinade drip off but leaving a good coating clinging to the meat.
  8. Roast the chicken for 30 to 35 minutes, until the skin is deeply charred in spots, the juices run clear, and an instant-read thermometer inserted into the thickest part reads 175°F (80°C). The edges will look almost blackened, that's what you want.
  9. While the chicken roasts, chop ¼ cup fresh cilantro and cut 1 lime into wedges.
  10. Remove the chicken from the oven and let it rest on the rack for 5 minutes. The carry-over heat will finish the cook.
  11. Transfer the chicken to a serving platter, scatter the ¼ cup chopped fresh cilantro over the top, and tuck the lime wedges alongside. Squeeze lime over each piece before eating.