Tandoori Chicken with Raita
By America's Test KitchenPublished on December 15, 2020
Time
1½ hours, plus 30 minutes resting
Yield
Serves 4
Ingredients
Raita
1 cup plain whole-milk yogurt 2 tablespoons minced fresh cilantro 1 garlic clove, mincedSalt Cayenne pepperChicken
2 tablespoons vegetable oil 6 garlic cloves, minced2 tablespoons grated fresh ginger 1 tablespoon Homemade Garam Masala 2 teaspoons ground cumin 2 teaspoons Chili Powder 1 cup plain whole-milk yogurt ¼ cup lime juice (2 limes), plus lime wedges for serving2 teaspoons salt 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmedBefore You Begin
If you are using large chicken breasts (about 1 pound each), cut each breast into three pieces. We prefer to use our homemade Garam Masala and Everyday Chili Powder, but you can substitute store-bought spices. Serve with rice.
Instructions
- Combine yogurt, cilantro, and garlic in bowl and season with salt and cayenne to taste. Refrigerate until ready to serve. (Raita can be refrigerated for up to 24 hours).
- Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in garam masala, cumin, and chili powder and cook until fragrant, about 30 seconds. Transfer half of garlic mixture to bowl and stir in yogurt and 2 tablespoons lime juice; set marinade aside. Combine remaining garlic mixture, remaining 2 tablespoons lime juice, and salt in large bowl. Using sharp knife, make 2 or 3 short slashes in each piece of chicken. Transfer chicken to large bowl and gently rub with garlic–lime juice mixture until all pieces are evenly coated. Let sit at room temperature for 30 minutes.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Pour yogurt marinade over chicken and toss until chicken is evenly and thickly coated. Arrange chicken pieces, scored sides down, on prepared rack; discard excess marinade. Roast chicken until breasts register 125 degrees and drumsticks/thighs register 130 degrees, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature.)
- Adjust oven rack 6 inches from broiler element and heat broiler. Return chicken to wire rack in pan, scored sides up, and broil until chicken is lightly charred in spots and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 8 to 15 minutes. Transfer chicken to serving platter, tent with foil, and let rest for 5 minutes. Serve with raita and lime wedges.
for the raita
for the chicken
Time
1½ hours, plus 30 minutes restingYield
Serves 4Ingredients
Raita
1 cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro
1 garlic clove, minced
Salt
Cayenne pepper
Chicken
2 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons grated fresh ginger
1 tablespoon Homemade Garam Masala
2 teaspoons ground cumin
2 teaspoons Chili Powder
1 cup plain whole-milk yogurt
¼ cup lime juice (2 limes), plus lime wedges for serving
2 teaspoons salt
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed
Ingredients
Raita
1 cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro
1 garlic clove, minced
Salt
Cayenne pepper
Chicken
2 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons grated fresh ginger
1 tablespoon Homemade Garam Masala
2 teaspoons ground cumin
2 teaspoons Chili Powder
1 cup plain whole-milk yogurt
¼ cup lime juice (2 limes), plus lime wedges for serving
2 teaspoons salt
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed
Ingredients
Raita
1 cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro
1 garlic clove, minced
Salt
Cayenne pepper
Chicken
2 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons grated fresh ginger
1 tablespoon Homemade Garam Masala
2 teaspoons ground cumin
2 teaspoons Chili Powder
1 cup plain whole-milk yogurt
¼ cup lime juice (2 limes), plus lime wedges for serving
2 teaspoons salt
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed
Why This Recipe Works
To make this dish at home, we built a fragrant paste, blooming ginger and garlic in oil before adding garam masala, cumin, and chili powder. We used this paste twice, applying some directly to the meat, which we slashed so the flavors penetrated, and stirring the rest into yogurt for our marinade. Arranged on a wire rack set in a baking sheet, our chicken roasted gently and evenly in a moderate oven; a few minutes under the broiler delivered char. A quick raita cooled things down.
Before You Begin
If you are using large chicken breasts (about 1 pound each), cut each breast into three pieces. We prefer to use our homemade Garam Masala and Everyday Chili Powder, but you can substitute store-bought spices. Serve with rice.
Instructions
- Combine yogurt, cilantro, and garlic in bowl and season with salt and cayenne to taste. Refrigerate until ready to serve. (Raita can be refrigerated for up to 24 hours).
- Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in garam masala, cumin, and chili powder and cook until fragrant, about 30 seconds. Transfer half of garlic mixture to bowl and stir in yogurt and 2 tablespoons lime juice; set marinade aside. Combine remaining garlic mixture, remaining 2 tablespoons lime juice, and salt in large bowl. Using sharp knife, make 2 or 3 short slashes in each piece of chicken. Transfer chicken to large bowl and gently rub with garlic–lime juice mixture until all pieces are evenly coated. Let sit at room temperature for 30 minutes.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Pour yogurt marinade over chicken and toss until chicken is evenly and thickly coated. Arrange chicken pieces, scored sides down, on prepared rack; discard excess marinade. Roast chicken until breasts register 125 degrees and drumsticks/thighs register 130 degrees, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature.)
- Adjust oven rack 6 inches from broiler element and heat broiler. Return chicken to wire rack in pan, scored sides up, and broil until chicken is lightly charred in spots and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 8 to 15 minutes. Transfer chicken to serving platter, tent with foil, and let rest for 5 minutes. Serve with raita and lime wedges.
for the raita
for the chicken
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