Tandoori Chicken

Gazakitchen-Tandoori Chicken


  • 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


  1. 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.
  2. 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.
  3. Preheat the oven to 450°F (230°C). Line a baking sheet with foil and lightly grease with vegetable oil.
  4. Remove the chicken from the marinade and place it on the prepared baking sheet.
  5. Drizzle the chicken with vegetable oil and bake in the preheated oven for 25-30 minutes, or until cooked through and slightly charred.
  6. Remove the chicken from the oven and let it rest for 5 minutes before serving.
  7. Garnish with lemon wedges and chopped cilantro.

Serve hot with a side of naan bread or rice. Enjoy your delicious and flavorful Tandoori Chicken!

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