• 18 Ratings

A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.

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Cook's Notes

This marinade works best with a whole chicken cut into pieces or bone-in, skin-on pieces. Marinate the chicken overnight, and then roast, still coated with the marinade, in a 375-degree oven.

Reviews

18 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0