Sort ingredients
kebab
QR Code
Listen
Pdf
In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.
Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.
In a blender or food processor, blend onion, ginger, garlic, lemon juice, and oil until smooth. Pour into a large bowl. Add yogurt, salt, and ¼ cup tandoori masala and mix until combined.
Pat chicken dry with paper towels; season with salt. Using your hands, thoroughly rub marinade into chicken. Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 24.
Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes. Heat broiler on low and broil until lightly charred, about 5 minutes.
Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.