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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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 (5)

107 Ratings
  • 5 star values: 9
  • 4 star values: 21
  • 3 star values: 46
  • 2 star values: 24
  • 1 star values: 7
Rating: 3 stars
11/21/2014
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.
Rating: Unrated
07/24/2014
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
Rating: Unrated
07/24/2014
I second that question - where's the chutney??
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Rating: Unrated
07/24/2014
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?
Rating: Unrated
07/24/2014
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)