THE SPICE MAGIC KITCHEN
Tandoori chicken
Oven-roasted chicken with a tangy yogurt and red-chili coating.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Mixing bowl, rimmed metal tray, rack, thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Make marinade
No heat
Have readyPlain Greek yogurt, Kashmiri chili powder, Ground cumin, Garam masala, Fresh ginger, finely grated, Garlic, finely grated, Lemon juice, Neutral oil, Fine salt
- Combine yogurt, chili, cumin, garam masala, ginger, garlic, lemon juice, oil and salt in a bowl.
Illustrative preparation stage 2 Coat and chill
Refrigerated
Have readySkinless bone-in chicken thighs
- Make two shallow cuts in each thigh; coat chicken thoroughly.
- Cover and refrigerate 4 hours.
SPICE MAGICKashmiri Chili PowderView this spice →Next: Roast ↓Illustrative preparation stage 3 Roast
425°F (220°C)
Have readyNothing new
- Heat oven to 425°F (220°C).
- Arrange thighs on a rack over a foil-lined tray; discard raw marinade.
- Roast 35–45 minutes.
Illustrative preparation stage 4 Rest and serve
Off heat
Have readyNothing new
- Transfer to a clean platter and rest 5 minutes before serving.
AT THE TABLE
A few good things alongside.
Steamed rice
Roti
Cucumber-mint yogurt dip
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
This is an oven adaptation; it does not reproduce a clay tandoor. Do not baste cooked chicken with raw marinade.
FROM YOUR SPICE SHELF