Tandoori Chicken Smoky Indian Style (Printable)

Tender chicken marinated in spiced yogurt, roasted for smoky Indian flavors

# What You'll Need:

→ Chicken

01 - 2.6 lbs chicken pieces, bone-in, skinless

→ Marinade

02 - 3/4 cup plain yogurt
03 - 3 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 4 garlic cloves, minced
06 - 1 thumb-sized piece ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp paprika
10 - 1 1/2 tsp garam masala
11 - 1 tsp turmeric
12 - 1 tsp chili powder
13 - 1 1/2 tsp salt

→ Garnish & Serving

14 - Fresh cilantro leaves, chopped
15 - Lemon wedges
16 - Sliced red onion

# Method:

01 - Cut deep slashes into chicken pieces using a sharp knife to allow marinade penetration.
02 - Whisk together yogurt, lemon juice, oil, garlic, ginger, and all spices in a large bowl until smooth.
03 - Coat chicken thoroughly in marinade. Cover and refrigerate minimum 4 hours, preferably overnight.
04 - Preheat oven to 430°F or prepare grill for medium-high heat. Line baking tray with foil and place rack on top.
05 - Arrange chicken on rack. Roast or grill 30-35 minutes, turning halfway, until cooked through and lightly charred.
06 - Transfer to serving platter. Garnish with cilantro, lemon wedges, and sliced onions. Serve immediately.

# Expert Hints:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every fiber with spice
  • You get those gorgeous charred edges and smoky flavor without needing a traditional tandoor oven
  • The marinade comes together in minutes but tastes like you spent all day planning it
02 -
  • Pat the chicken slightly dry before marinating if you want more aggressive char marks
  • Room temperature chicken cooks more evenly, so take it out 20 minutes before cooking
  • The yogurt marinade can burn easily, so keep an eye on it during the last 10 minutes
03 -
  • Toast whole spices briefly before grinding them for the marinade
  • Use Greek yogurt if you want a thicker coating that clings better to the chicken

Go Back