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Tandoori Chicken

Tandoori Chicken
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Adapted from original recipe on


1 cup whole fat organic plain yogurt

1 Tbsp lemon juice

1 tsp allspice

1 tsp ground black pepper

¼ tsp ground cayenne pepper (can add more to taste)

1 tsp ground cinnamon

2 tsp ground cumin

1 tsp ground ginger

2 tsp sea salt

1 tsp smoked paprika

4 cloves minced garlic

1 tsp ground turmeric

1 Tbsp thai chili paste

12 pieces of organic chicken drumsticks or thighs or a combination


In a small mixing bowl, stir together yogurt and lemon juice. Add the spices, minced garlic, and chili paste and whisk until smooth and creamy. Divide the chicken into 2 batches and add 6 pieces each to 2 gallon-sized zip lock bags. Add ½ the marinade to each bag, seal tightly and knead through the bag to cover evenly. Break the seal slightly and squeeze out all of the air and then reseal. Refrigerate overnight or for a minimum of 12 hours for the best flavor. Turn the bags over once and knead at some point.

When ready to cook, preheat the oven to 425. Line a large baking sheet with aluminum foil to catch the drips. Lay a rack over the pan and foil to allow air to circulate under the chicken. Place chicken on the rack so the pieces are not touching each other. Brush on extra marinade to cover any bare spots. Bake on the center rack for 30 minutes without opening the door. Turn over after 30 minutes and roast for another 10-15 minutes or until slightly charred. Turn the oven off and let the chicken rest for 20-30 more minutes without opening the oven. We are told that this is when the magic happens, so don’t be tempted to peek.

Remove the chicken from the oven and serve warm.

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