How to Make Extra Spicy Tandoori Chicken at Home

Simple Summary

Indulge in the bold flavors of extra spicy tandoori chicken, a classic Indian dish featuring tender, marinated chicken infused with aromatic spices and cooked to perfection.

Recipe Details

• Prep Time: 20 minutes (plus 4+ hours marinating)
• Cook Time: 40 minutes
• Total Time: 5 hours (including marination)
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 2 lbs (900g) chicken thighs and drumsticks, skin removed
• 1 cup (240ml) plain Greek yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 3 tablespoons vegetable oil
• 2 tablespoons tandoori masala
• 2 teaspoons red chili powder (or to taste for extra heat)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Red food coloring (optional, for traditional color)
• Lemon wedges and fresh cilantro for garnish

Instructions

1. In a large bowl, mix yogurt, lemon juice, minced garlic, grated ginger, vegetable oil, tandoori masala, red chili powder, turmeric, cumin, coriander, garam masala, salt, and black pepper to create the marinade.

2. Make deep cuts in the chicken pieces to allow the marinade to penetrate.

3. Add the chicken to the marinade, ensuring each piece is well coated. If using, add a few drops of red food coloring for the traditional tandoori color.

4. Cover and refrigerate for at least 4 hours, preferably overnight, for best flavor.

5. Preheat your oven to 425°F (220°C) and line a baking sheet with foil.

6. Remove chicken from the marinade, shaking off excess, and arrange on the baking sheet.

7. Bake for 30 minutes, then increase temperature to 500°F (260°C) for the last 5-10 minutes to char the edges.

8. Check that the internal temperature of the chicken reaches 165°F (74°C).

9. Let the chicken rest for 5 minutes before serving.

10. Garnish with lemon wedges and fresh cilantro.

Chef's Notes

• For an authentic tandoori flavor, use a tandoor oven if available, or grill the chicken over high heat.
• Adjust the spice level by increasing or decreasing the amount of red chili powder.
• For a healthier version, use skinless chicken breast, but reduce cooking time to prevent drying.
• Leftover tandoori chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To make the dish even spicier, add 1-2 finely chopped green chilies to the marinade.

Nutritional Info

Per serving (assuming 6 servings): Approximately 300 calories, 25g protein, 18g fat (5g saturated), 5g carbohydrates. High in protein and vitamin B12, good source of zinc and iron.

Serving Suggestions

Serve this extra spicy tandoori chicken with basmati rice, naan bread, and a cooling cucumber raita to balance the heat. A side of mixed green salad or roasted vegetables complements the dish well. For beverages, offer a mango lassi or a light Indian beer like Kingfisher. This dish is perfect for summer barbecues, dinner parties, or as a flavorful weeknight meal for those who love spicy food.