Oven Tandoori Chicken (Juicy, Charred Edges)

Ingredients

• 3 lb (1.4kg) bone-in, skin-on chicken pieces (legs, thighs, and drumsticks)
• 1 tsp kosher salt
• 1 tbsp neutral oil (avocado, grapeseed, or canola)

Marinade:

• 3/4 cup (180g) plain Greek yogurt
• 2 tbsp lemon juice
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder (or 1/2 tsp cayenne)
• 1/2 tsp freshly ground black pepper

To serve (optional but correct):

• Lemon wedges
• Fresh coriander, chopped
• Thinly sliced red onion

Instructions

1. Score the chicken. Cut 2 to 3 deep slashes through the skin and into the meat on each piece, about 1/2 inch (1cm) deep. This lets the marinade penetrate past the skin and into the muscle, not just sit on top of it.
2. Mix the marinade in a large bowl. Taste it. It should be aggressively seasoned and a little sharp. Yogurt dulls spice once it bakes, so timid marinade makes bland chicken.
3. Toss the chicken with salt and oil, then coat thoroughly with the marinade, pushing it into the scored cuts. The oil helps browning, and the salt seasons the meat, not just the yogurt on the outside.
4. Marinate at least 2 hours in the fridge, or up to 24 hours. Bone-in pieces need longer than boneless to let the flavor get through. If you are short on time, a minimum of 30 minutes still helps.
5. Heat the oven to 450°F (230°C). Put a wire rack on a foil-lined sheet pan. High heat plus airflow is how you get "tandoor-ish" edges instead of pale, steamed chicken.
6. Shake off excess marinade (leave a thin coating, do not pack it on) and place the chicken skin-side up on the rack with space between pieces. If the pieces touch, they will steam each other and you will miss the char. Roast 25 to 30 minutes until the thickest piece hits 165°F (74°C) at the bone.
7. While the chicken roasts, heat 1 tbsp oil in a large cast iron or stainless skillet over high heat until smoking. When the chicken comes out of the oven, transfer the pieces skin-side down into the hot pan. Sear for 2 to 3 minutes without moving them until the skin is deeply charred and crisped. The oven cooks everything through; the pan gives you the char and crackle that the broiler alone misses on bone-in pieces.
8. Rest 5 minutes, then hit with lemon. Acid wakes the spices back up after the oven. Serve with coriander and onions.

Notes

Critical insight: Do not skip the scoring. On bone-in skin-on chicken, the skin acts as a barrier. Without cuts, the marinade sits on top, the skin steams in the oven, and you get a pale rubbery result. Score deep enough to feel the knife hit resistance at the bone.

Substitutions: No Greek yogurt? Use plain yogurt strained through a fine sieve for 15 minutes, or add 1 tbsp oil and accept slightly less char. No Kashmiri chilli? Use 1/2 tsp cayenne plus 1/2 tsp sweet paprika for color. No fresh ginger? Use 1 tsp ground ginger, but it will taste flatter.

Storage: Keeps 3 to 4 days in the fridge. Reheat on a sheet pan at 425°F (220°C) for 8 to 10 minutes to bring back some edge crispness. Freeze cooked pieces up to 2 months; thaw overnight in the fridge.

Variations: Want more heat? Add 1 chopped green chilli to the marinade. Want it milder? Skip cayenne and use Kashmiri or sweet paprika only. Boneless thighs work too — cut marination time to 30 minutes minimum and roast time to 15 to 18 minutes before the pan sear.

Pairs with: Serve alongside Restaurant-Style Butter Chicken for a full Indian spread, or cool things down with Smashed Cucumber Salad.