Tandoori Chicken Yogurt Spice (Printable)
Tender chicken marinated in spiced yogurt, roasted for smoky, charred perfection with authentic Indian flavors.
# What You'll 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
# How to Make It:
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, garlic, ginger, coriander, 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 each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, ideally overnight for the best flavor.
04 - Preheat the oven to 430°F 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 rack. Roast or grill for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through and the edges are lightly charred.
06 - Let the chicken rest for 5 minutes. Garnish with sliced red onion, chopped cilantro, and lemon wedges. Serve hot.
# Expert Hacks:
01 -
- The yogurt marinade does all the heavy lifting, so you get restaurant quality flavor with almost zero hands on effort.
- Those slightly charred crispy edges will make you question why you ever ordered takeout.
- It is naturally gluten free and works beautifully for weeknight dinners or weekend gatherings alike.
02 -
- Do not skip the scoring step, I tried once thinking it would not matter and the marinade barely penetrated past the surface.
- If you want that authentic smoky char without a grill, flip the oven to broil for the last two minutes and watch it like a hawk because it goes from perfect to burnt in seconds.
03 -
- Pat the chicken pieces dry with paper towels before scoring and marinating so the yogurt clings tightly rather than sliding off wet skin.
- For the deepest flavor, turn the marinating chicken at least once halfway through its rest in the fridge so every piece gets equal time submerged in the spiced yogurt.