Tandoori Chicken Yogurt Spice (Print View)

Tender chicken pieces marinated in spiced yogurt, oven-roasted until slightly charred and infused with aromatic Indian flavors.

# What You Need:

→ Chicken

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

→ Marinade

02 - ¾ cup plain full-fat yogurt
03 - 2 tbsp lemon juice
04 - 3 cloves garlic, minced
05 - 2 tsp fresh ginger, grated
06 - 1½ tbsp tandoori masala powder
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - ½ tsp chili powder (adjust to taste)
10 - ½ tsp ground turmeric
11 - ½ tsp garam masala
12 - 1½ tsp salt
13 - 1 tbsp vegetable oil

→ Cooking & Garnish

14 - 1 tbsp melted butter (optional, for brushing)
15 - Fresh cilantro leaves, for garnish
16 - Lemon wedges, for serving

# How-To Steps:

01 - In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, ground cumin, ground coriander, chili powder, turmeric, garam masala, salt, and vegetable oil. Whisk until the mixture is completely smooth and no spice lumps remain.
02 - Using a sharp knife, make shallow scores on each chicken piece to allow the marinade to penetrate deeply. Add the chicken to the marinade and coat every surface thoroughly. Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
03 - Preheat the oven to 430°F. Line a baking tray with aluminum foil and place a wire rack on top to allow even air circulation around the chicken during roasting.
04 - Arrange the marinated chicken pieces on the wire rack in a single layer with space between each piece. Bake for 25 to 30 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F and the exterior is lightly charred.
05 - Remove the chicken from the oven and immediately brush with melted butter for added richness, if desired. Garnish generously with fresh cilantro leaves and serve alongside lemon wedges.

# Expert Hints:

01 -
  • The yogurt marinade tenderizes the chicken so thoroughly that even breast meat stays incredibly juicy.
  • Everything comes together with pantry spices you probably already have, no specialty shopping required.
  • It looks and tastes like you ordered from a restaurant, but your kitchen did all the work.
02 -
  • Skipping the scoring step means the marinade sits on the surface and never penetrates, leaving the inside bland.
  • If your tandoori masala is old and faded, the chicken will look pale and taste vaguely confused rather than bold and smoky.
  • Overcrowding the rack traps steam and you end up with boiled chicken instead of that sought after char.
03 -
  • Pat the chicken completely dry before scoring it because any surface moisture blocks the marinade from adhering properly.
  • A spoon of besan, or chickpea flour, mixed into the marinade helps it cling to the chicken and creates a thicker, more flavorful crust during roasting.

Go Back