Tandoori Chicken with Yogurt (Print View)
Yogurt-marinated chicken spiced with tandoori masala, roasted until slightly charred and juicy.
# What You Need:
→ Chicken
01 - 1.5 lbs skinless chicken legs and thighs
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons tandoori masala or mild curry powder
05 - 1 tablespoon ginger paste
06 - 1 tablespoon garlic paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder, adjusted to taste
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How-To Steps:
01 - Make shallow diagonal slits across each piece of chicken to allow the marinade to penetrate deep into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Whisk until a smooth, uniform paste forms.
03 - Add the chicken pieces to the marinade, turning and rubbing each piece to coat thoroughly on all sides. Cover the bowl tightly and refrigerate for at least 4 hours, ideally overnight for maximum flavor.
04 - Preheat the oven to 425°F or prepare a hot grill for direct high-heat cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill grate. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is fully cooked through with lightly charred edges.
06 - Transfer the tandoori chicken to a serving platter, garnish with chopped fresh cilantro and lemon wedges, and serve immediately while hot.
# Expert Hints:
01 -
- The marinade does all the heavy lifting so you just need patience and a hot oven to get restaurant quality results at home.
- That deep red color and smoky char make it look like you spent all day over a tandoor even though the active work is barely twenty minutes.
02 -
- Skipping the overnight marinade will leave you with chicken that tastes fine on the outside but bland near the bone and you will know the difference immediately.
- If your oven does not go high enough or you want that true smokiness, finishing the chicken under the broiler for two minutes on each side mimics a tandoor beautifully.
03 -
- Pat the chicken completely dry with paper towels before scoring and marinating because moisture on the surface prevents the spices from adhering properly and dilutes the flavor.
- If you can find Kashmiri chili powder it gives you that trademark deep red color without blowing your head off with heat and it is worth seeking out.