Tandoori Chicken

Ingredients

• 2 pounds Chicken (Cut into pieces, skin removed. Bone-in, such as thighs and drumsticks, is recommended.)
• 1 medium Lemon (Juiced)
• 1 teaspoon Salt (Table salt or sea salt)
• 1.25 cups Plain Yogurt (Full-fat or Greek yogurt for a richer flavor.)
• 0.5 medium Onion (Finely chopped)
• 1 clove Garlic (Minced or finely grated)
• 2 teaspoons Garam Masala (Store-bought or homemade blend.)
• 1 teaspoon Fresh Ginger (Grated)
• 1 teaspoon Cayenne Pepper (Adjust to your preferred level of spiciness)
• 1 teaspoon Red Food Coloring (Optional, for traditional color; can substitute with paprika.)
• 1 teaspoon Yellow Food Coloring (Optional, for traditional color.)
• 2 teaspoons Fresh Cilantro (Finely chopped, for garnish)
• 1 medium Lemon (Cut into wedges, for serving)

Instructions

1. Gather all ingredients.
2. Remove and discard the skin from the chicken pieces. Cut deep slits into the meat, about 1-2 inches apart, on both sides to allow the marinade to penetrate. This is crucial for flavor and even cooking. Place chicken in a shallow dish or a large resealable bag.
3. Season the chicken pieces on both sides with the juice of one lemon and salt. Massage the lemon juice and salt into the slits. Let it sit for 20 minutes for an initial quick marinade.
4. In a medium bowl, mix together the yogurt, finely chopped onion, minced garlic, garam masala, grated ginger, and cayenne pepper until well combined. If using food coloring, stir it in now to ensure even distribution.
5. Spread the yogurt mixture evenly over the chicken pieces, ensuring they are fully coated. Push the marinade into the slits to maximize flavor absorption. If using a bag, seal it and massage the marinade into the chicken.
6. Cover the dish tightly with plastic wrap or seal the bag, and refrigerate the chicken in the marinade for at least 6 hours, or preferably overnight (6-24 hours). The longer it marinates, the more flavorful and tender the chicken will be.
7. When ready to cook, preheat an outdoor grill to medium-high heat (about 375-450°F or 190-230°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
8. Remove the chicken pieces from the marinade, discarding any excess marinade. Do not reuse the marinade.
9. Place the marinated chicken pieces on the preheated grill. Cook for about 8-10 minutes on each side, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the chicken, avoiding the bone.
10. Garnish the grilled tandoori chicken with freshly chopped cilantro and serve hot with lemon wedges.
11. Serve with basmati rice, grilled vegetables, naan bread, or a cucumber salad.