Tandoori Chicken Yogurt Spice (Printable)

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

# What You Need:

→ Chicken

01 - 2.2 lbs bone-in, skinless chicken pieces (preferably thighs and drumsticks)

→ Marinade

02 - 1 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 4 garlic cloves, minced
06 - 2 tsp fresh ginger, grated
07 - 1 tbsp ground coriander
08 - 1 tbsp ground cumin
09 - 1 tbsp paprika
10 - 2 tsp garam masala
11 - 1 tsp turmeric powder
12 - 1–2 tsp chili powder (adjust to taste)
13 - 1½ tsp salt

→ Garnish & Serving

14 - 1 small red onion, thinly sliced
15 - Fresh cilantro leaves, chopped
16 - Lemon wedges

# Directions:

01 - Make shallow cuts across 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 each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, ideally overnight for the deepest 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 in a single layer. Roast or grill for 25–30 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 after cooking. Garnish with sliced red onion, chopped cilantro, and lemon wedges. Serve hot.

# Expert Suggestions:

01 -
  • The yogurt marinade does double duty, tenderizing the meat while carrying every spice deep into the bone.
  • You get that restaurant quality char and smokiness from a regular home oven, no tandoor required.
  • It genuinely tastes better the next day, making it perfect for leftovers and meal prep.
02 -
  • If you pull the chicken out of the fridge and put it straight into the oven, the outside will burn before the inside cooks through, so let it sit at room temperature for 20 minutes first.
  • A quick two minute blast under the broiler right at the end gives you the smoky char that makes this dish unforgettable.
03 -
  • Use your hands to massage the marinade into every slash and fold of the chicken, a spoon will never push the flavor in as deeply.
  • If you have a charcoal grill available, use it for the last five minutes and you will never want to make this in the oven again.

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