Our Place's Tandoori Chicken Recipe is Easy and Authentic

In Shiza Shahid‘s brilliant tandoori chicken recipe, she makes a note about what kind of cut to request. “The so-called karahi cut might as well have been invented for dinner parties,” she writes in Dinner at Our Place. “It yields smaller, more shareable cuts that make it easier to not overload your plate with one protein.”

But why, exactly, is Shahid such a dinner party expert that she can deftly recommend the best chicken dish and the exact cut you crave? Shahid is the co-founder of the super-trendy cookware brand Our Place. If you’re out of the loop, picture perfec nonstick pans and gorgeous plates and platters that will make your family feasts look even more exquisite than they taste.

“Back home, we’d regularly ask the butcher for a karahi cut of chicken, which is for 16 smaller pieces versus the traditional 8,” Shahid continues. “Your butcher should be able to cut your chicken this way, but you can also cleaver the pieces further at home if you’re up for it.” Home chefs — sharpen your knives.

Once you’re all set, you can proceed with this surprisingly effortless recipe: “Step number two is letting the chicken marinate up to 48 hours in advance.” The marinade includes yogurt, garlic, ginger, turmeric, Kashmiri chile powder, cumin, anise seeds, cardamom, cinnamon, and (somehow) more. So you can expect big flavors to match that eye-catching cookware. That said, Shahid mentions that you can absolutely fiddle with the spice level — kick it up a notch or down, depending on your taste.

Post-marinade, you’ll roast the chicken, then broil it for the final minutes of cooking to ensure a crispy, crunchy skin. That’s it. Seriously. Now all you’ll need is a gorgeous serving platter.

Shiza Shahid’s Tandoori Chicken

Ingredients

3 pounds bone-in, skin-on chicken parts (drumsticks, thighs, breasts)
1 cup Greek yogurt
2 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon ground turmeric
2 teaspoons Kashmiri chile powder
2 teaspoons ground cumin
1 teaspoon anise seeds, ground
1 small pod black cardamom, ground
½ teaspoon ground cinnamon
2 lemons, 1 juiced, 1 cut into wedges
¼ cup ghee, melted
½ bunch of cilantro, leaves picked and coarsely chopped

Instructions

In a large bowl, combine the chicken, yogurt, garlic, ginger, salt, black pepper, turmeric, Kashmiri chile powder, cumin, anise seeds, cardamom, cinnamon, and lemon juice. Toss to coat the chicken well. Cover or transfer to an airtight container and marinate in the fridge for 24 to 48 hours.
An hour before cooking, remove the chicken from the refrigerator and leave on the counter to take the chill off.
Preheat the oven to 400°F. Coat a half-sheet pan with the melted ghee.
Spread the chicken in an even layer on the pan and transfer to the oven. Cook until the chicken starts to form a crust, the juices are running clear, and the internal temperature is between 150° and 155°F, 20 to 25 minutes, rotating the pan and turning the chicken over halfway through.
Turn the broiler on high and continue cooking until the skin edges start to char and the chicken is a crusty brown, anywhere from 2 to 5 minutes depending on your broiler. Make sure the internal temperature does not exceed 160°F, as the chicken will continue cooking as it rests.
Remove from the oven and allow the chicken to rest before transferring it to a platter along with all the juices. Sprinkle with the cilantro and serve with the lemon wedges for squeezing.