Hedgiehog's Tandoori Chicken

Indulge in the bold, smoky flavors of **Hedgiehog's Tandoori Chicken**, a tantalizing recipe that combines aromatic spices, tender chicken, and a hint of charred perfection. This dish features bone-in chicken marinated in a rich blend of Greek yogurt, lemon juice, and a medley of Indian spices, including garam masala, turmeric, and Kashmiri red chili powder, for a vibrant color and irresistible taste. Whether cooked in the oven or on the grill, the result is a beautifully bronzed and juicy chicken with crisp, slightly charred edges. For an added layer of authenticity, try the optional "dhungar" method to infuse your chicken with a mouthwatering smoky flavor. Garnished with fresh cilantro, red onion slices, and lemon wedges, this tandoori chicken pairs perfectly with naan, fragrant basmati rice, or a crisp salad. Ready in about an hour (with marination time), this crowd-pleaser is ideal for family gatherings or special occasions. Transform your kitchen into a culinary adventure with this easy yet impressive recipe!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 kg Chicken (bone-in, skinless, whole cut into pieces or drumsticks/thighs)
• 1 cup Greek yogurt
• 3 tbsp Lemon juice
• 2 tbsp Ginger garlic paste
• 1 tsp Turmeric powder
• 2 tsp Kashmiri red chili powder
• 1.5 tsp Ground cumin
• 1.5 tsp Ground coriander
• 1 tsp Garam masala
• 1.5 tsp Paprika
• 1.5 tsp Salt
• 3 tbsp Vegetable oil
• 2 tbsp Fresh cilantro (for garnish)
• 1 medium Red onion (sliced, for garnish)
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

Score the chicken pieces with deep cuts to allow the marinade to penetrate.

Step 2

In a large bowl, mix the yogurt, lemon juice, ginger garlic paste, turmeric, Kashmiri red chili powder, ground cumin, ground coriander, garam masala, paprika, salt, and 2 tablespoons of vegetable oil. Stir until well combined.

Step 3

Add the chicken to the marinade, coating each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight, for the flavors to develop.

Step 4

When ready to cook, preheat the oven to 200°C (400°F) or prepare your grill. Line a baking sheet with foil and lightly grease it with the remaining 1 tablespoon of oil if using the oven.

Step 5

Place the marinated chicken pieces on the prepared baking sheet or grill. Cook for 30-35 minutes, flipping halfway through, until the chicken is fully cooked and slightly charred on the edges. The internal temperature of the chicken should reach 75°C (165°F).

Step 6

Optional: For an authentic smoky flavor, use the 'dhungar' method by lighting a small piece of charcoal until it is red hot, placing it in a small bowl or foil cup, and setting it in the center of the baking tray. Drizzle a few drops of oil over the charcoal to produce smoke, cover the tray with foil for 3-5 minutes, then remove the charcoal.

Step 7

Garnish the chicken with sliced red onion and fresh cilantro. Serve hot with lemon wedges and enjoy with naan, rice, or salad.

Nutrition Facts

Serving size	(2048.7g)

Amount per serving	% Daily Value*
Calories	3974.1

Total Fat 246.2g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1343.0mg	0%
Sodium 4903.4mg	0%
Total Carbohydrate 66.5g	0%
Dietary Fiber 12.4g	0%
Total Sugars 16.0g
Protein 375.6g	0%

Vitamin D 75IU	0%
Calcium 532.8mg	0%
Iron 27.8mg	0%
Potassium 4804.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 37.7%

Carbs: 6.7%