Tandoori Chicken #2

Real tandoori chicken starts with time. Six hours minimum in a spiced yogurt marinade, and up to 24 if you can wait. That long soak lets the yogurt’s acidity tenderize the meat while the ginger, garlic, cumin, coriander, and cayenne work deep into every slash you’ve cut into the chicken.

Those slashes are doing critical work. Cut them an inch deep at regular intervals so the marinade doesn’t just sit on the surface. Without them, you’d get spiced skin and bland meat underneath. With them, every bite carries the full flavor of the marinade all the way through.

The broiler stands in for a tandoor oven here, and it does a solid job. Six inches from the heat gives you that characteristic charring on the outside while the yogurt-coated surface bubbles and darkens into a smoky crust. Twenty minutes on the first side, fifteen on the flip, and you’re looking for clear juices when you pierce the thickest piece.

Removing the skin before marinating lets the spices make direct contact with the meat. The yogurt creates its own coating as it broils, so you won’t miss the skin at all.

Pro Tips

• Use full-fat yogurt if you can; it clings to the chicken better than non-fat during broiling
• Don’t skimp on the marinating time. Six hours is the minimum for real flavor penetration
• Pat the chicken lightly before broiling to remove excess marinade that would cause steaming instead of charring
• Let the chicken rest 5 minutes after broiling so the juices settle back into the meat

Variations

• Grilled version: Cook over medium-high heat on a charcoal grill for an even smokier flavor
• Tikka style: Cut the chicken into cubes, thread onto skewers, and broil for a faster-cooking appetizer
• Milder heat: Reduce or omit the cayenne for a family-friendly version that still has all the aromatic spice