Golden Tandoori Chicken - Spicy Garlic Lemon Pepper

Finished with a chili-oil glaze and a fresh squeeze of lemon, this take on tandoori chicken is zesty, spicy, and dangerously addictive — like tandoori got a rebellious remix. One bite and you're hooked. Serve it straight up, wrap it in naan, or stack it in a sandwich and call it your new obsession.

    This isn’t your average tandoori — it’s a full-on flavor riot where golden turmeric meets a garlic-lemon punch and black pepper swagger. Each piece of chicken is marinated deep in a fiery blend of Kashmiri chili, smoky cumin, and tangy yogurt, then flame-roasted until it’s charred, juicy, and unapologetically bold.

Ingredients:

• 4 chicken thighs or drumsticks (bone-in or boneless)

• 1 cup plain full-fat yogurt

• 2 tbsp fresh lemon juice

• 1 tbsp garlic (finely minced or grated)

• 1 ½ tsp ground turmeric (for that golden color)

• 1 tsp freshly ground black pepper

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp garam masala

• ½ tsp ground coriander

• ½ tsp salt

Spice Boosters (choose your fire level):

• 1–2 tsp red chili powder (Kashmiri for mild heat + color, cayenne for serious fire)

• 1 tsp chili garlic paste or hot sauce (like harissa, sambal oelek, or your fave)

• Optional: ½ tsp crushed chili flakes (for little bursts of heat)

Optional Color Enhancers:

• ½ tsp yellow mustard (for tang + color)

• A couple drops of yellow food coloring (only if you want it super vibrant)

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Instructions:

1. Mix the Marinade
   In a large bowl, whisk together:
   Yogurt, lemon juice, garlic, turmeric, black pepper, cumin, paprika, chili powder, hot sauce/paste, garam masala, coriander, salt, and mustard.
   → The marinade should be a bright golden-orange color with a bold, spicy aroma.

2. Prep & Coat the Chicken
   Score the chicken with shallow cuts. Add it to the bowl and massage the marinade into every nook — especially those cuts. Let it sit in the spicy, golden bath.

3. Marinate (Let That Color + Spice Soak In)
   Cover and refrigerate for at least 4 hours, or overnight if possible. The longer, the more flavor and color gets into the meat.

4. Bring to Room Temp & Preheat Oven/Grill
   Take chicken out of the fridge while your oven preheats to 400°F (200°C) or while heating up your grill. Letting it come to room temp helps it cook more evenly.

5. Roast or Grill

   • Oven: Place on a wire rack over a baking sheet. Bake 25–30 mins, flipping halfway. Broil for 2–3 mins at the end for some char.

   • Grill: Cook over medium heat, flipping often until cooked through and slightly charred (internal temp: 165°F / 74°C).

6. Optional Final Spice Finish
   For extra 🔥 and glow:
   Mix 1 tsp oil with a pinch of chili powder + turmeric, and brush lightly on the chicken in the last few minutes of cooking.

7. Serve
   Brush with melted butter or ghee
   . Squeeze fresh lemon juice over the top. Garnish with cilantro, sliced green chilies, or pickled onions. Serve with rice, naan, or cucumber raita to cool it down

Estimated Nutrition per Chicken Piece (130g raw, cooked with marinade)

• Calories: ~220 cal

• Protein: ~25g

• Fat: ~12g

  • Saturated Fat: ~4g

• Carbs: ~3g

  • Sugars: ~2g (from yogurt and lemon juice)

• Fiber: ~0.5g

• Sodium: ~500mg (varies by salt and chili garlic paste used)

    This Spicy Garlic Lemon Pepper Golden Tandoori Chicken isn’t just a meal — it’s a full-throttle flavor experience. Smoky, zesty, fiery, and glowing with color, it’s the kind of dish that turns heads and drops jaws at the table. Whether you’re throwing down on the grill or roasting up a storm indoors, this recipe delivers bold heat, bright citrus, and next-level comfort all in one bite.

    Serve it with cool raita, dal tadka (yellow lentil) warm naan, or just devour it straight off the tray. However you plate it, this golden beast is built to impress, designed to crave, and meant to be remembered.