Red Meat Allergy Friendly Tandoori Chicken
Total time4 hr 50 min
Prep time20 min
Cook time30 min
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Learn more āIngredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)
For the marinade
- 1 cup whole-milk plain yogurt
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp neutral oil (such as canola oil or avocado oil)
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Ā½ tsp cayenne pepper
- 1 tsp kosher salt
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For serving
- lemon wedges, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- sliced red onion, for serving (optional)
Instructions
- 1
Using a sharp knife, cut 2ā3 deep slashes through the thickest part of each chicken piece, cutting down to the bone. This allows the marinade to penetrate and helps the chicken cook evenly.
- 2
In a large mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, neutral oil, garam masala, cumin, smoked paprika, coriander, turmeric, cayenne, and kosher salt until fully combined.
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