Tandoori Chicken
Spiced yogurt-marinated chicken cooked over direct heat until charred, seasoned with garam masala, paprika, and garlic. Charred exterior with tender, juicy meat throughout.
Ingredients
Method
Pat the chicken dry with paper towels. Score the surface lightly in a crosshatch pattern to help the marinade penetrate.
In a large bowl, whisk together yogurt, garam masala, paprika, garlic, ginger, lemon juice, olive oil, salt, and black pepper until smooth.
Add the chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Preheat a grill or grill pan to medium-high heat (375–400°F). Lightly oil the grates.
Remove chicken from marinade, shaking off excess. Discard used marinade. Arrange chicken pieces on the hot grill in a single layer.
Grill for 10–12 minutes without moving, until charred and marked on the first side.
Flip and grill for another 10–12 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part. Thread onto skewers or keep on the grill pan.
If using vegetable chunks, thread them onto separate skewers and grill alongside the chicken during the final 10 minutes, turning occasionally, until tender and lightly charred.
Transfer the cooked chicken to a serving plate. Serve hot with lemon or lime wedges and grilled vegetables on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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