Tandoori Chicken Yogurt Spice (Printable)

Tender chicken marinated in spiced yogurt, roasted for smoky Indian flavors with aromatic spices.

# 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 tablespoons lemon juice
04 - 2 tablespoons vegetable oil
05 - 4 garlic cloves, minced
06 - 2 teaspoons fresh ginger, grated
07 - 1 tablespoon ground coriander
08 - 1 tablespoon ground cumin
09 - 1 tablespoon paprika
10 - 2 teaspoons garam masala
11 - 1 teaspoon turmeric powder
12 - 1 to 2 teaspoons chili powder, adjusted to taste
13 - 1½ teaspoons 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 absorption.
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 cooking. Garnish with sliced red onion, chopped cilantro, and lemon wedges. Serve hot.

# Expert Suggestions:

01 -
  • The yogurt marinade tenderizes the chicken so deeply that even leftover cold pieces from the fridge taste incredible the next day.
  • Everything comes together with pantry spices you probably already have, which means no special shopping trips required.
02 -
  • If you skip the scoring step the marinade will sit on the surface and wash off during cooking, leaving you with bland chicken underneath.
  • Opening the oven to check too often drops the temperature and prevents that essential char from forming on the edges.
03 -
  • Pat the chicken pieces dry with paper towels before scoring them so the marinade grips the meat instead of sliding off on a wet surface.
  • The single biggest improvement comes from marinating overnight in the deepest part of your fridge where the temperature stays the most consistent.

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