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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: 15 mins
    total time: 1 hour
  • servings: 4




  • 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

Cook's Note

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


  1. Step 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. Step 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.

Everyday Food, September 2011



Reviews (4)

  • 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?

  • KT556 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)