Tandoori Chicken Yogurt Spice (Printable)
Succulent chicken marinated in spiced yogurt, roasted to smoky perfection with classic Indian flavors.
# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken pieces, bone-in and skinless (thighs or drumsticks)
→ Marinade
02 - 3/4 cup plain full-fat yogurt
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 2 teaspoons fresh ginger, grated
06 - 1 1/2 tablespoons tandoori masala powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon chili powder, adjusted to taste
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon garam masala
12 - 1 1/2 teaspoons kosher salt
13 - 1 tablespoon vegetable oil
→ For Cooking & Garnish
14 - 1 tablespoon unsalted butter, melted (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, garlic, ginger, tandoori masala, ground cumin, coriander, chili powder, turmeric, garam masala, salt, and vegetable oil. Whisk until a smooth, uniform paste forms.
02 - Using a sharp knife, make shallow diagonal cuts across each chicken piece to allow the marinade to penetrate deeply. Add the chicken to the marinade and turn to coat every surface thoroughly. Cover tightly and refrigerate for at least 4 hours, or ideally overnight for the most intense flavor.
03 - Preheat the oven to 430°F. Line a baking sheet with aluminum foil and set a wire rack on top to allow air circulation for even roasting and char development.
04 - Arrange the marinated chicken pieces in a single layer on the wire rack. Bake for 25 to 30 minutes, flipping the pieces halfway through, until the internal temperature reaches 165°F and the exterior is lightly charred with crispy edges.
05 - Remove the chicken from the oven and immediately brush with melted butter for added richness, if desired. Transfer to a serving platter, garnish generously with fresh cilantro, and accompany with lemon wedges.
# Expert Advice:
01 -
- The yogurt marinade does something almost magical to the chicken, keeping it ridiculously juicy while building layers of warm, earthy spice that get better with every bite.
- It looks like you spent all day on it, but the oven does nearly all the work after a hands off marinating period.
- That slightly charred, smoky edge makes it taste like it came off a street stall in Delhi rather than your home oven.
02 -
- Skipping the scoring step means the marinade sits on the surface and never penetrates, which is the difference between good tandoori chicken and truly great tandoori chicken.
- If you cannot find tandoori masala, a blend of equal parts paprika and smoked paprika with a pinch of cumin will get you remarkably close to the right flavor and color.
03 -
- Pat the chicken pieces dry before scoring them, as excess moisture prevents the marinade from clinging properly and dilutes the flavor.
- Overnight marinating is the single biggest upgrade you can make, transforming the texture from pleasant to melt in your mouth tender.