Tandoori Chicken
- Cook
- 16 min
2 chicken thighs, bone-in, skin-on
Marinade
¼ cup strained yogurt
1 ½ teaspoons kosher salt
⅓ teaspoon freshly ground black pepper
2 ½ teaspoons sweet paprika powder
2 teaspoons ground coriander
¾ teaspoon ginger powder
¾ teaspoon garlic powder
½ teaspoon ground cumin
⅓ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cardamom
1 tablespoon vegetable oil
Grilled radicchio, optional
Grilled lemon, optional
(1st day) Combine ingredients for Marinade. Coat chicken with Marinade and place in a sealable bag, removing excess air. Refrigerate overnight.
(2nd day) Remove chicken from bag and scrape excess Marinade from skin-side. Use excess to coat the skinless side. Preheat oven to 480ºF (250ºC).
Preheat the skillet over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then reduce to medium heat. Add chicken, skin-side down. Sear until golden brown, about 2 minutes.
Transfer to oven and bake for about 12–15 minutes. Test for doneness by gently pressing the center of chicken. Once you feel some resistance, remove from oven. Serve, skin-side up, with grilled radicchio and grilled lemon.
Watch the recipe video.
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