Tandoori Chicken | America's Test Kitchen

Name: Tandoori Chicken | America's Test Kitchen
Total time: 90 min
Ingredients: 2 tablespoons vegetable oil; 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 2 tablespoons grated fresh ginger; 1 tablespoon garam masala (see note); 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 cup plain whole-milk yogurt (see note); 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges; 2 teaspoons table salt; 3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

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We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.

Keywords

Poultry
Asia
Indian
Chicken
Main Courses

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Ingredients

2 tablespoons vegetable oil
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed