Total Time
1 hour 30 minutes
Tandoori chicken gets its name from the vessel in which it’s cooked: the tandoor, a traditional clay oven used to cook foods at a very high heat. Although we don’t have a tandoor, we have devised a method to prepare this Indian dish at home. The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with plenty of flavor.
Ingredients
4 servings
Preparation
Step 1
In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.
Step 2
In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.
Step 3
Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.
Step 4
Set a rack in the upper-third of the oven and preheat the oven to 425°F.
Step 5
Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.
Step 6
Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.
Step 7
Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired.
Editor’s note: This recipe has been updated as a part of our archive repair project.
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Reviews (22)
Back to TopI've made this twice. The first time I followed as written, marinating for 3 hours. I was completely underwhelmed. But I saw potential. These are the changes I made that made this a dish I will cook again and again. I marinated overnight. I made 1 1/2 batches of the marinade and marinated both the chicken and the vegetables (separately of course). I bought boneless chicken that I grilled on a cast iron griddle. I roasted the vegetables at 425 degrees for 35 minutes. I served it with mango chutney. Really delicious.
Anonymous
Union City, NJ
4/8/2021
Made this yesterday on a freezing ,foggy evening in London. Ahhh bliss, perfect comfort food for a Sunday night in lockdown. As others have said, calling it tandoori is rather a stretch but who cares - it tasted great. I made the yogurt spice mix first and left the organic drumsticks & thighs to marinate for a couple of hours before I cooked it, so they were nice and moist. Inspired by a Nik Sharma recipe from the Observer mag I added some chickpeas (garbanzos) for a bit of extra protein. I took the bake out a few times to stir as my oven is a bit on the fierce side. I covered it with fresh pomegranate seeds and chopped coriander (cilantro) before serving as it was a bit beige, doesn't need anything else served with it though. I will definitely make this again.
snow3438
London, UK
1/11/2021
Easy and delicious! I doubled the amount of chicken and veggies so cooked them separately on two baking sheets, but put them in the oven at the same time. That roasted the veggies nicely. Broiling the chicken at the end gave some nice flavour, like tandoori chicken from a restaurant
charmingrn
Montreal, Canada
1/23/2020
This recipe was absolutely delicious. Super easy. Next time I’ll definitely add more mushrooms (because I love them) and I’ll also try the 8 hours in the fridge to marinate.
ginacharmaine6338
Eagle, Idaho
1/5/2020
tomkennit: REALLY? use common sense.
molliemca
TX
4/28/2019
An excellent dish that covers all the bases for a week night meal.
Francus
Charlotte
4/25/2019
I wouldn't call this tandoori chicken, but it sure does taste good! And while the recipe does have a lot of ingredients, it's not difficult. The hardest part of this recipe isn't the prep - it's finding plain yogurt in a 1 cup size at the store.
SStonebreaker
Fort Worth, Texas
4/25/2019
Loved this dish! Tandoori chicken is a special favorite with my family and this one came out really weel.
rf7260
New York, NY
4/4/2019
Fabulous dish. Potatoes took longer than 40 minutes to roast to the right consistency. I also made a separate pan of tandoori salmon. I removed it from the sheet after 20 minutes. Perfectly cooked!
rebhayim1
Boston, MA
4/1/2019
Made this for the family and they could not get enough of it! Definitely going to become a staple! Much easier than I thought it would be!
Katya Nelson
Eugene, OR
3/27/2019
Nice flavors. Good amount of spicy heat but you can still taste the veg and chicken. Garlic and ginger did not turn light brown after 1 minute or even 5 minutes. Follow the 1 minute instruction so you have a spice paste.
tomkennit
3/25/2019
I had no problem determining which chicken parts to use, or reading through to the end of the recipe... This is really easy to make and you end up with delicious, moist chicken and perfectly crisp veggies!
orangecrush
Los Angeles
3/25/2019
I love discovering different delicious recipes for chicken. This chicken is out of this world! My family and I absolutely loved it. The complex combination of these spices is incredible!
Dana B
3/23/2019
I loved this chicken! Such a yummy combination of spices. Makes for a super colorful plate--an equal amount of veggies and chicken. Would definitely make this again.
Anonymous
Philadelphia, PA
3/22/2019
My husband and I loved this recipe! It's so flavorful! I love that it's a complete meal on a sheet pan! Very easy to follow and easy to make. This will go in the rotation!
Marin1095
New York, NY
3/22/2019
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