Tandoori Chicken

Tandoori chicken is a tender, flavor-bombed chicken dish that’s a staple in Indian cuisine. Though traditionally the chicken is grilled in a clay tandoor grill (hence the name), it’s possible to make it at home in your oven. The real stand-out in this timeless recipe is the use of a masala-yogurt marinade that coats the chicken throughout the cooking process, making it exceedingly juicy and extra flavorful. You can marinate the chicken in the morning, then roast it for just 30 minutes when you’re ready for dinner. You’ll broil it for a few minutes right before serving to imitate the traditional smoky char, giving you timeless taste, without a ton of hands-on effort.

What is masala?
Masala is a traditional spice blend (similar to curry powder) that is used to flavor a variety of Indian dishes (like chicken tikka masala). We’ve included a recipe below, but you can also use any of the store-bought options available at your local grocery store or specialty spice market. Whichever you choose, if you’ve had a blend or individual spices in your kitchen for over 6 months, be sure to check them for freshness before utilizing them in this (or any!) recipe. If your spices lack aroma, the final dish won’t be as good.

Can I make this ahead of time?
We certainly recommend marinating the chicken for at least 8 hours, but you can go up to 24 if need be. You can also make the masala-yogurt marinade up to a day ahead of time. Once the chicken is cooked, it can be stored for up to 4 days in the fridge.

What should I serve it with? Tandoori chicken is classically served alongside some homemade naan and basmati rice, but would also be great tucked into a pita with some roasted cauliflower and a cucumber salad too. You could also turn it into an Indian-inspired meal alongside vegetable biryani, samosas, and a mango lassi to help keep your mouth cool. Tandoori chicken makes for a great appetizer or main dish, so feel free to get creative.

Made this? Let us know how it went in the comments below.