Tandoori Chicken with Yogurt (Printable)
Yogurt-marinated chicken spiced with tandoori masala, roasted until slightly charred and juicy.
# What You'll Need:
→ Chicken
01 - 1.5 lbs skinless chicken legs and thighs
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp tandoori masala or mild curry powder
05 - 1 tbsp ginger paste
06 - 1 tbsp garlic paste
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp chili powder, adjusted to taste
12 - 1 1/2 tsp salt
13 - 2 tbsp vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How-To Steps:
01 - Using a sharp knife, make shallow diagonal slits across each piece of chicken to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, cumin, coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Whisk until smooth and well blended.
03 - Add the chicken pieces to the marinade, turning and coating each piece thoroughly. Cover the bowl tightly and refrigerate for at least 4 hours, or ideally overnight for maximum flavor absorption.
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 onto the hot grill. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is cooked through and develops a lightly charred exterior.
06 - Transfer the cooked chicken to a serving platter and garnish generously with chopped fresh cilantro and lemon wedges. Serve immediately while hot.
# Expert Advice:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while infusing every fiber with warm, complex spices that deepen the longer it sits.
- You get that authentic smoky char using a regular home oven, no tandoor or special equipment required.
- It looks dramatically impressive on a platter but the hands on work is surprisingly minimal once the marinade comes together.
02 -
- Do not rush the marinating time. I once tried it after just one hour and the flavor was flat and one dimensional compared to an overnight rest.
- If your oven smokes heavily, place a sheet of foil on the lower rack to catch drips and consider cracking a window.
- Overcooking is the enemy here. Pull the chicken the moment the internal temperature hits 165 degrees Fahrenheit because carryover heat will finish the job.
03 -
- Pat the chicken completely dry before scoring it. Excess surface moisture prevents the marinade from adhering properly and dilutes the flavor.
- A small pinch of food grade red food coloring mixed into the marinade gives that restaurant quality crimson color without affecting taste, though it is purely cosmetic and entirely optional.