Tandoori Chicken — Grilled or Broiled
ID: 6c939947...
A classic Indian-American restaurant staple adapted perfectly for the home kitchen. It can be made easily either outside on a charcoal grill or inside under your oven's broiler, delivering juicy dark meat with a beautiful charred exterior.
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🍳 Cooking Flow
Toast and grind whole spices to make the fresh masala. → Score the chicken, then toss with salt, spices, ginger-garlic paste, lemon juice, yogurt, and optional red coloring to marinate. → Grill on a hot charcoal grill (or broil/bake in the oven) until deeply charred and the internal temperature is at least 170°F. → Quick-sear thick rings of onion and bell pepper in a hot cast-iron pan until just charred on the edges. → Serve the hot chicken over the seared vegetables with fresh lemon wedges.
Cooking Steps
Brief Cooking Order
Toast and grind whole spices to make the fresh masala. → Score the chicken, then toss with salt, spices, ginger-garlic paste, lemon juice, yogurt, and optional red coloring to marinate. → Grill on a hot charcoal grill (or broil/bake in the oven) until deeply charred and the internal temperature is at least 170°F. → Quick-sear thick rings of onion and bell pepper in a hot cast-iron pan until just charred on the edges. → Serve the hot chicken over the seared vegetables with fresh lemon wedges.
Introduction
A classic Indian-American restaurant staple adapted perfectly for the home kitchen. It can be made easily either outside on a charcoal grill or inside under your oven's broiler, delivering juicy dark meat with a beautiful charred exterior.
Step 1
Prepare the masala by combining cumin seeds, coriander seeds, black peppercorns, black cardamom pods, fenugreek seeds, and half a cinnamon stick in a pan. Toast on medium-high heat until highly fragrant and just starting to smoke.
Step 2
Transfer the toasted whole spices into a spice grinder and grind them into a fine powder.
Step 3
Prep the chicken by scoring each piece with several deep cuts down to the bone to ensure fast, even cooking and deeper marinade penetration.
Step 4
Place the scored chicken in a large glass or stainless-steel bowl. Season directly with a generous layer of salt, the ground masala powder, Kashmiri chili powder, ginger-garlic paste, the juice of one lemon, Greek yogurt, and optional red food coloring.
Step 5
Thoroughly mix and massage the marinade into the chicken cuts until every piece is evenly coated in a thick paste. Cover and marinate in the refrigerator for up to 24 hours.
Ingredients List
Important Notes
Using dark meat (chicken legs or thighs) is highly recommended because it is forgiving, stays juicy, and is difficult to overcook.
Kashmiri chili powder provides the signature vibrant red color and mild heat. Do not use standard chili powder as a direct 1:1 substitute without adjusting for heat.
Avoid marinating the chicken for more than 24 hours, as the strong acid from the lemon juice can break down the meat's texture and make it mushy.
If broiling, pour a little water into the bottom of the sheet pan if the chicken drippings start to smoke excessively and set off smoke detectors.
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