Tandoori Chicken

Yes, and it's recommended. Marinate for at least 4 hours, but ideally overnight (8–12 hours) for the most tender, deeply flavored chicken. You can refrigerate the marinated chicken for up to 24 hours. Cooked tandoori chicken can be refrigerated for up to 3 days and reheated gently in a 300°F oven for 10–12 minutes.

Garam masala is essential for authentic tandoori flavor, but if unavailable, you can make a substitute: combine ¼ teaspoon each ground cumin, coriander, and cinnamon with a pinch of cloves and nutmeg. Store-bought garam masala from the spice aisle is widely available and preferable.

The most common mistake is overcooking. Use an instant-read thermometer and pull the chicken at 165°F in the thickest part near the bone—don't exceed this. Also, bone-in, skin-on chicken is much more forgiving than boneless breasts. Always let the chicken rest for 5 minutes after cooking before serving.

Yes. Preheat to 450°F. Place marinated chicken skin-side up on a rimmed baking sheet lined with foil. Roast for 30–35 minutes until the internal temperature reaches 165°F. For a charred, smoky finish, broil for 2–3 minutes at the end, watching carefully to avoid burning the yogurt marinade.

Serve with basmati rice, naan bread, cucumber and tomato raita (yogurt-based salad), and fresh lime wedges. A simple salad of red onion, cilantro, and lime juice, or steamed asparagus dressed with lemon, complements the spiced chicken well.

Refrigerate cooked tandoori chicken in an airtight container for up to 3 days. Reheat gently in a 300°F oven for 10–12 minutes until warmed through without further drying the meat. Avoid the microwave, which will toughen the meat. Cold tandoori chicken is also delicious sliced and added to salads or wraps.