I don't have time to marinate the chicken. Can I cook it straight away?

The chicken is best marinated for a few hours or overnight, but if you're in a time crunch, you can simply coat the chicken with the marinade and cook it immediately; it will still be packed with flavor.

Most authentic tandoori chicken recipes call for Kashmiri chili pepper. Why doesn't yours?

That's correct, traditional tandoori chicken is typically made with ground Kashmiri chili pepper, a spice found only in Indian grocery stores and some supermarkets. Paprika makes an excellent substitute and is readily available, so I use that instead.

Can I use chicken parts other than drumsticks to make tandoori chicken?

Yes, besides drumsticks, bone-in chicken thighs are an excellent choice due to their juiciness and flavor, which stand up well to the high heat required for cooking. Thighs also tend to remain tender and moist, making them a preferred option over chicken breasts, which may not fare as well under the intense heat and could become dry.

Tandoori Chicken - Once Upon a Chef

Tandoori Chicken

By Jenn Segal, inspired by Food & Wine

Juicy on the inside, crisp on the outside, and seasoned to perfection, tandoori chicken is delicious and easy way to spice up your family dinners.

Servings: 12 drumsticks, 4 servings

Prep Time: 20 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 20 Minutes, plus a few hours to marinate

Ingredients

1 tablespoon paprika
1 tablespoon garam masala (substitute curry powder if you can't find it)
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne pepper (use ¼ teaspoon for less heat)
3 tablespoons peeled and roughly chopped fresh ginger (see note)
7 garlic cloves, peeled and roughly chopped
¼ cup whole milk Greek yogurt
Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
¼ cup vegetable oil
2½ teaspoons salt
12 chicken drumsticks (about 4 pounds)
1 (9 ounce) jar mango chutney, for serving (optional)
A few sprigs cilantro, for garnishing the platter (optional)
Lime wedges, for serving (optional)

Instructions

In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Transfer the chicken to a platter and garnish with cilantro sprigs and lime wedges, and serve with mango chutney on the side.
Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Pair with

Nutrition Information

Serving size: 3 drumsticks (nutritional data does not include chutney)
Calories: 807
Fat: 53g
Saturated fat: 11g
Carbohydrates: 8g
Sugar: 1g
Fiber: 2g
Protein: 73g
Sodium: 1884mg
Cholesterol: 369mg