Faux-Tandoori Chicken Dinner Recipe
This faux-tandoori chicken recipe is a flavorful and aromatic dinner option, inspired by traditional tandoori spices but adapted for easy roasting. Serve it with basmati rice, yogurt, and fresh cucumbers for a complete and satisfying meal, perfect for dinner parties or casual family dinners.
Equipment
- Food processor or blender
- Baking sheet
- Aluminum foil
Ingredients
For the Marinade:
- 1 cup plain yogurt preferably whole milk
- ½ cup fresh cilantro leaves
- Grated zest and juice of 1 lime plus lime wedges for garnish
- 1 teaspoon ground turmeric
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 small onion cut into chunks
- 1 jalapeño stemmed and seeded if desired
- 1 1 ½- inch piece fresh ginger peeled and sliced into thin coins
- 4 garlic cloves
For the Chicken:
- 3 ½ to 4 pounds chicken drumsticks and bone-in thighs skinned
- Grapeseed or safflower oil for drizzling
For Serving:
- Indian pickle lime, lemon, mango, or carrot pickle
- Mango chutney store-bought
- Cooked basmati rice optional
Instructions
- Prepare the Marinade: In a food processor or blender, combine yogurt, cilantro, lime zest and juice, turmeric, cumin, salt, coriander, garam masala, black pepper, cayenne, onion, jalapeño, ginger, and garlic. Blend until smooth.
- Marinate the Chicken: Use a sharp knife to slash each chicken piece to the bone in one or two places, allowing the marinade to penetrate deeply. Place the chicken in a large bowl and pour the marinade over it. Turn the pieces to coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the Oven: Preheat the oven to 450°F.
- Roast the Chicken: Line a rimmed baking sheet with aluminum foil. Transfer the chicken pieces from the marinade to the prepared baking sheet, and drizzle with oil. Roast the chicken, turning the pieces after 15 minutes and basting occasionally, until the juices run clear and the meat is just cooked through (about 25 to 30 minutes total).
- Serve: Serve the chicken hot, garnished with Indian pickle, mango chutney, and lime wedges. Add basmati rice, yogurt, and fresh cucumbers or tomatoes on the side if desired.
Notes
- This recipe works well as a party snack or a main course.
- The chicken can be served hot, warm, or even at room temperature.
- For additional flavor, try using smoked paprika in place of cayenne for a milder heat profile.
Tried this recipe?Let us know how it was!