- 5 pounds bone-in chicken (legs, thighs, or a combination)
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon paprika
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- Lemon wedges and chopped fresh cilantro for garnish
- In a large bowl, whisk together the Greek yogurt, lemon juice, ginger paste, garlic paste, paprika, cumin powder, coriander powder, turmeric powder, cayenne pepper, salt, and black pepper.
- Add the chicken to the bowl and stir until well coated. Cover and marinate in the refrigerator for at least 4 hours, or up to 24 hours.
- Preheat the oven to 450°F (230°C). Line a baking sheet with foil and lightly grease with vegetable oil.
- Remove the chicken from the marinade and place it on the prepared baking sheet.
- Drizzle the chicken with vegetable oil and bake in the preheated oven for 25-30 minutes, or until cooked through and slightly charred.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Garnish with lemon wedges and chopped cilantro.
Serve hot with a side of naan bread or rice. Enjoy your delicious and flavorful Tandoori Chicken!