Tandoori Chicken Yogurt Spice (Printable)
Tender chicken marinated in spiced yogurt, roasted until smoky and golden with aromatic Indian spices.
# What You Need:
→ Chicken
01 - 2.2 lbs bone-in, skinless chicken pieces (thighs and drumsticks preferred)
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons vegetable oil
05 - 4 garlic cloves, minced
06 - 2 teaspoons fresh ginger, grated
07 - 1 tablespoon ground coriander
08 - 1 tablespoon ground cumin
09 - 1 tablespoon paprika
10 - 2 teaspoons garam masala
11 - 1 teaspoon turmeric powder
12 - 1 to 2 teaspoons chili powder (adjust to taste)
13 - 1½ teaspoons salt
→ Garnish & Serving
14 - 1 small red onion, thinly sliced
15 - Fresh cilantro leaves, chopped
16 - Lemon wedges
# Directions:
01 - Make shallow cuts in each chicken piece to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, whisk together the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground coriander, ground cumin, paprika, garam masala, turmeric, chili powder, and salt until smooth and fully combined.
03 - Add the chicken pieces to the marinade, tossing to coat every surface thoroughly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for best results.
04 - Preheat the oven to 430°F (220°C) or set a grill to medium-high heat. Line a baking sheet with aluminum foil and place a wire rack on top.
05 - Arrange the marinated chicken pieces on the prepared rack. Roast or grill for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through and the edges are slightly charred.
06 - Let the chicken rest for 5 minutes. Garnish with thinly sliced red onion, chopped fresh cilantro, and lemon wedges. Serve hot.
# Expert Tips:
01 -
- The yogurt marinade does most of the work while you sleep, turning even basic chicken into something embarrassingly good.
- You get that smoky, restaurant quality finish using just your oven or grill, no special equipment required.
- It scales effortlessly for a weeknight dinner or a weekend gathering where you want to look like you tried harder than you actually did.
02 -
- Do not skip the scoring step because without those cuts the marinade sits on the surface and the inside of the chicken tastes plain.
- Marinating for less than four hours will still work but you will notice the difference immediately, especially in the thicker pieces.
03 -
- Remove the chicken from the fridge 30 minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- Save a tablespoon of unused marinade and brush it on during the last five minutes of roasting for an extra layer of caramelized flavor.