Tandoori Chicken Yogurt Spice (Printable)
Tender chicken pieces marinated in spiced yogurt, roasted to perfection with a smoky, charred finish.
# What You Need:
→ Chicken
01 - 2.2 lbs chicken pieces, bone-in and skinless, 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
# 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, 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, preferably overnight for the best flavor development.
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 prepared rack. Roast 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 removing from heat. Garnish with thinly sliced red onion, chopped fresh cilantro, and lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the meat while infusing every fiber with warm, complex spices that deepen overnight.
- You get that authentic tandoor style char and smokiness right in a home oven without any special equipment.
02 -
- Skipping the scoring step means the marinade sits on the surface and never reaches the meat inside, leaving you with flavorful skin but bland flesh.
- Do not skip the rest period after cooking because carrying the chicken straight from oven to plate means you lose half the juices onto your cutting board.
03 -
- For an extra hit of smokiness that mimics a real tandoor, switch your oven to broil for the final two minutes and watch it like a hawk so nothing burns.
- Letting the marinated chicken come to room temperature for 20 minutes before roasting ensures more even cooking and better char.