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Tandoori-Style Chicken


The yogurt marinade makes this chicken extra tender and flavorful. The longer you keep it in the marinade the better, which gives it plenty of make-ahead potential.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and quartered
  • 1 cup plain low-fat yogurt
  • 1/2 yellow onion, diced medium
  • 1-inch piece peeled fresh ginger, sliced
  • 2 garlic cloves, peeled
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon vegetable oil
  • Coarse salt and ground pepper


  1. Place chicken in a gallon-size zip-top bag. In a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander, and oil until smooth; season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate 4 hours (or up to 1 day).

  2. Preheat oven to 500 degrees. Place a wire rack in a foil-lined rimmed baking sheet. Lift chicken from marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is charred in spots, 35 minutes, flipping once. Reduce heat to 450 degrees and roast until chicken is cooked through, 10 minutes. Let rest 5 minutes before serving.

Cook's Notes

You'll have more chutney than you need for this menu. Enjoy it alongside pork chops or a firm-fleshed fish like swordfish.

Reviews Add a comment

  • AllycatCA
    21 NOV, 2014
    This has potential. I made it a couple of days ago, and it was bland, but if another reviewer's (Lindsay's) suggestions are followed (adding things such as turmeric, ginger, cayenne, ginger, fennel, paprika) it would be tastier. I was wondering about the reference to the chutney as well. I went on another site and looked for chutney recipes - this needs it, as it needs the flavor.
  • lindsay melbourne
    24 JUL, 2014
    I don't think this is tandoori with just the cumin/coriander mix. It should have turmeric, ginger, cayenne, ginger, fennel, paprika in the mix
  • bunnybabe
    24 JUL, 2014
    I second that question - where's the chutney??
  • Vinylsmack
    24 JUL, 2014
    What's up with the pic of Martha instead of the chicken? And the cooks note says you will have more chutney than you need, where's the chutney recipe? And lastly, why an oven recipe in July instead of a grilled?
  • MS10751156
    24 JUL, 2014
    Pardon my "SNARK" -- BUT -- I know what Martha looks like at this supposedly-decrepit age -- I WANT TO SEE A PHOTO OF THE FINISHED TANDOORI-STYLE CHICKEN or whatever the recipe is for . . . (yes, and I think I dangled my participle too)