Chicken Tandoori (America's Test Kitchen) Recipe

Name: Chicken Tandoori (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 6 garlic cloves, minced; 2 tablespoons fresh ginger, minced; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 tablespoon garam masala; 4 tablespoons lime juice; 2 teaspoons salt; 1 cup whole milk yogurt; 3 lbs chicken parts

Servings: persons

1
["Prepare spices.", "Heat oil over medium heat until shimmering.", "Saute garlic and ginger for 1 minute until fragrant.", "Add cumin, chilli powder, and garam masala.", "Stir spices for 30 secs.", "Take off of heat.", "Split spice mixture in half into two bowls.", "In smaller bowl combine spice mixture with 2 T lime juice and 1 cup yogurt.", "In a larger bowl combine spice mixture with 2 T lime juice and 2 t salt.", "Prepare chicken.", "Take off skin.", "Split breasts in half cutting through the bones.", "Score chicken pieces with two 1/8"" cuts on one side per piece.", "Place chicken into large bowl (salt rub).", "Work salt into chicken.", "Set aside for 30 minutes at room temperature.", "After 30 minutes, pour yogurt over chicken and toss.", "Heat oven to 325 degrees.", "Line baking sheet with foil and place wire rack on top.", "Place chicken score side down on wire rack and bake for about 22 minutes.", "Breast meat should register 125 degrees and thigh meat should register 130 degrees.", "Pull out chicken and turn on broiler.", "Turn chicken score side up and cook chicken an additional 8-15 minutes depending on broiler.", "Breast meat will register 165 and thigh meat will register 175 when done.", "Let chicken rest 10 minutes before serving."]

908

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 6 garlic cloves, minced, 2 tablespoons fresh ginger, minced, 2 teaspoons ground cumin, and more.

Yes, Chicken Tandoori (America's Test Kitchen) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tandoori (America's Test Kitchen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions