Tandoori chicken originated in India and is typically made by roasting chicken prepared with yogurt and combination of spices called Tandoori Masala. The chicken is then skewered and cooked in a cylindrical clay oven called a tandoor, heated by charcoal or wood that gives it a smoky flavor.
In addition to be being eaten as a main dish, Tandoori chicken can be found in many starters and appetizers, eaten with naan, an Indian flatbread. And though traditionally cooked in a tandoor, it can also be prepared on a barbecue grill or even in the oven!
You may have wondered how Indian cuisines achieve such depth of flavor? One way, is that multiple layers of masala or blends are used. For example, before being added to many Indian curries, chicken is prepared Tandoori style, such as in Butter Chicken.
Over the years, Tandoori chicken has become so well known that many modern Indian dishes have been derived from it. Dishes such as Chicken Tikka and the spice blend, Chicken Tikka Masala are just one of many British adaptations and interpretations of Indian cuisine over time.
There has never been a better time to engage in the flavors of India.
In college, my roommate and I were the opposite of the rest of our friends. They were cross country runners, and we were not. So while they were running, morning, noon, and night, her and I would indulge in the occasional Indian lunch buffet. This is one of my favorite college memories, because the Tandoori Chicken was incredible. I looked forward to these lunches. We lived in Blacksburg, Virginia which while an incredible school and experience, wasn't the most exotic of locales. But India Garden Restaurant was there for us, to transport us to somewhere far away, despite the fact that it was 33 degrees Fahrenheit outside and raining.
The wide variety of flavors and spice level is greater than before. The Indian subcontinent knows spices and we encourage you to explore their recipes, ideas, and culture!
Tandoori Masala
North Indian Seasoning
Unique and tasty Indian spice blend perfect for chicken and meats cooked on the grill or in the oven.
Our Tandoori Masala gets its tremendous red color from paprika and cayenne and its flavor from carefully proportioned spices. All come together for the perfect combination of flavor and heat. It’s the perfect addition when making tandoori chicken to get that deep red color and delicious flavor. Simply marinate chicken with our Tandoori Masala and some yogurt, and grill to done! A quick and delicious transport to the Indian subcontinent.
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Print📖 Recipe
Tandoori Chicken
- Prep Time: 15 Minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Chicken
- Method: Oven
- Cuisine: Indian
Description
This bright red chicken looks incredible on a plate and tastes even better than it looks. Our recipe is simple to make and will be sure to please your next guests!
Ingredients
- 1 cup plain yogurt
- 1 tbsp. lemon juice
- 3 tablespoons MarnaMaria Tandoori Masala
- 2 cloves garlic, minced
- 1 tbsp. salt
- 12 chicken drumsticks and/or thighs
- Thinly sliced white onions and lemon, to serve
Instructions
- In a large bowl, stir together the yogurt, lemon juice, Tandoori Masala, garlic, and salt. Combine until you have a smooth and thick marinade.
- Using a sharp knife, make deep slashes in the chicken.
- Divide the marinade between two large plastic bags. Then divide the chicken between the bags, removing as much air as possible, and seal. Marinate in refrigerator overnight, turing the bags every so often if possible.
- When ready to bake, preheat oven to 425ºF.
- Place a rack on a baking sheet. Arrange chicken on the rack, being sure that the pieces are not touching one another.
- Bake for 30 minutes. Then flip the chicken pieces and cook for 15 minutes longer until charred and cooked through.
- Leaving the oven door closed, turn off the heat, and let the chicken rest in the oven for 20 minutes longer.
- Serve with onions and lemon. Enjoy!
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