Tandoori Chicken

Tandoori Chicken


  • 2-3 pounds boneless chicken thighs (or ~4-5 pounds bone-in thighs/legs)
  • 1/2 cup full-fat yogurt
  • 2 tbsp Kashmiri chili powder
  • 2 tbsp ginger-garlic paste
  • 3 tbsp garam masala
  • Juice of 1 lemon (~2-3 tbsp)
  • 2 tsp salt


  • Score chicken, mix with all ingredients, marinate for 8-24h
  • Broil at high for ~10 minutes on each side, then bake until temp is 160F


  • Increase other ingredients by 30-50% if you’re using boneless meat
  • For temperature, it’s often easiest to go on vibes instead of temp - thin pieces are often cooked as soon as both sides are adequately charred, you can cut and test the thicker pieces.
  • A good accompaniment is a simple salad: finely chopped lettuce and onions, grated carrots and store-bought dressing. Optionally put it in a covered container / ziploc for ~30m, without the dressing, to let the onion & carrot flavors to get into the lettuce.
  • Cold leftovers can be used to make a great chicken sandwich: white bread, lettuce, american cheese, and mayo. It prefers bland ingredients because of the strong flavor of the chicken.