Baked Tandoori Chicken

Ingredients:

6 chicken drumsticks (or thighs)

1 cup plain Greek yogurt

3 tablespoons lemon juice

3 tablespoons tandoori masala spice blend

1 tablespoon fresh ginger, grated

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper (optional, for extra heat)

1 teaspoon salt

2 tablespoons vegetable oil or melted ghee

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)


Directions:

Pat chicken dry and score the meat with shallow cuts to help the marinade penetrate.

In a large bowl, whisk together yogurt, lemon juice, tandoori masala, ginger, garlic, cumin, paprika, turmeric, cayenne, salt, and oil.

Add chicken to the bowl and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

Arrange chicken pieces on the rack, shaking off excess marinade. Bake for 30–35 minutes, turning halfway, until cooked through and slightly charred at the edges (internal temp 165°F / 74°C).

Garnish with cilantro and serve with lemon wedges.

Prep Time: 15 minutes (plus marinating) | Cooking Time: 35 minutes | Total Time: 50 minutes active

Kcal: 280 kcal | Servings: 4 servings

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