Tandoori Chicken Incredible You: 5 Amazing Spices

Tandoori Chicken: An Incredible Ultimate Recipe You Must Try

Scale

1 kg chicken, cut into pieces (legs, thighs, or breasts)
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon ginger-garlic paste
2 tablespoons Tandoori masala (or a mix of cumin, coriander, paprika, and garam masala)
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust for spice preference)
1 teaspoon salt
Fresh coriander leaves (for garnish)
Lemon wedges (for serving)

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In a large bowl, whisk together the yogurt, lemon juice, vegetable oil, ginger-garlic paste, Tandoori masala, turmeric powder, red chili powder, and salt until well combined.
Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for deeper flavor.
Preheat the Oven or Grill: If using an oven, preheat it to 200°C (400°F). If using a grill, prepare it for direct cooking over medium-high heat.
Prepare the Baking Sheet: Line a baking sheet with aluminum foil or parchment paper for easy cleanup. If grilling, ensure the grill grates are clean and oiled.
Arrange the Chicken: Place the marinated chicken pieces on the prepared baking sheet or grill, making sure they are spaced apart for even cooking.
Cook the Chicken: Bake in the preheated oven for 30-40 minutes, or grill for about 25-30 minutes, turning occasionally. Cook until the chicken is charred and cooked through (internal temperature should reach 75°C or 165°F).
While cooking, brush the chicken with a little oil to encourage browning and prevent drying out.
Once cooked, remove the chicken from the oven or grill and let it rest for 5-10 minutes. This helps retain moisture.
Before serving, garnish with fresh coriander leaves and lemon wedges for a burst of freshness.