Tandoori Chicken Yogurt Spice (Printable)
Tender chicken marinated in spiced yogurt, roasted for smoky, authentic Indian flavors with juicy results.
# What You'll Need:
→ Chicken
01 - 2.2 lbs bone-in, skinless chicken pieces, preferably thighs and drumsticks
→ 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, adjusted to taste
13 - 1½ teaspoons kosher salt
→ Garnish and Serving
14 - 1 small red onion, thinly sliced
15 - Fresh cilantro leaves, chopped
16 - Lemon wedges
# Method:
01 - Pat the chicken pieces dry and make shallow cuts across each 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 each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for the deepest flavor.
04 - Preheat the oven to 430°F, or preheat an outdoor grill to medium-high heat. Line a baking sheet with aluminum foil and set a wire rack on top.
05 - Arrange the marinated chicken pieces on the prepared rack. Roast in the oven or grill for 25 to 30 minutes, turning once halfway through, until the chicken is fully cooked through and the edges are slightly charred.
06 - Let the chicken rest for 5 minutes after cooking. Garnish with sliced red onion, chopped cilantro, and lemon wedges. Serve immediately while hot.
# Expert Hints:
01 -
- The yogurt marinade does double duty, tenderizing the meat while carrying spice into every crevice so each bite is layered with flavor.
- It looks dramatically impressive but the oven does almost all the work after you mix the marinade.
02 -
- Skipping the overnight marinade is the single biggest mistake you can make because the chicken needs those hours to transform from ordinary to extraordinary.
- For authentic smokiness, briefly broil the chicken for two minutes at the end or, if you have access to a charcoal grill, finish it directly over the coals.
03 -
- Use your hands to massage the marinade into the slashes rather than just stirring because the physical pressure makes a real difference in how deeply the flavors penetrate.
- If your oven has a convection setting, use it because the circulating air mimics the intense dry heat of a traditional tandoor better than standard bake mode.