Tandoori Chicken (Home Oven)

Ingredients

• 2½ lb chicken thighs, bone-in, skin-on
• 1 cup plain whole milk yogurt
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• 2 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 1½ tsp salt
• ¼ tsp red food coloring (optional)
• 1 tbsp vegetable oil
• ¼ cup fresh cilantro, chopped (optional)
• 4 naan bread (optional)

Steps

1. Pat chicken thighs dry and make 2-3 deep slits in each piece. In a large bowl, whisk together yogurt, grated ginger, minced garlic, lemon juice, garam masala, turmeric, cumin, coriander, paprika, cayenne (if using), salt, and red food coloring (if using).
2. Add chicken to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
3. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with vegetable oil.
4. Remove chicken from marinade, letting excess drip off, and arrange on the prepared wire rack. Discard any remaining marinade.
5. Bake for 35-45 minutes, flipping halfway through, until chicken is cooked through and internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.
6. Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro, if desired, and serve hot with naan bread or rice.