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Tandoori Chicken
Yogurt marinade, high heat, blackened edges
🔥 Intermediate🍛 Main Course🍗 With Meat🕓 270 min
No tandoor, but the same principle: a two-stage yogurt marinade and the highest heat your oven can give. The charred spots are not a mistake — they're the dish.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep240 min
Cook time30 min
Total270 min
ServesServes 4
Contains:
Milk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Score the meat 2–3 times down to the bone with a sharp knife. Without these cuts the marinade stays on the surface.
- First marinade: rub with lime juice, salt and half the chili powder, and let sit for 20 minutes.
- Second marinade: mix the drained yogurt with ginger-garlic paste, the remaining spices, crushed kasuri methi, oil and salt, and coat the meat in it. Chill for 4 hours, longer if possible overnight.
- Preheat the oven to 250°C top/bottom heat with the grill function. Place the meat on a rack over a tray filled with water.
- Bake for 20 minutes, then turn and bake another 10 minutes, until the edges are black.
- Finish under the grill for the last 3 minutes. Let it rest for 5 minutes before serving.
Tips
- Drained yogurt, or the marinade runs off during baking and the meat steams in its own liquid instead.
- The water in the tray stops the dripping fat from burning and smoking up the kitchen.
- Kashmiri chili makes the color. Nobody needs food dye.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
