Tandoori Chicken Yogurt Spice (Printable)
Tender chicken marinated in spiced yogurt, roasted until perfectly charred and infused with aromatic Indian spices.
# What You'll Need:
→ Chicken
01 - 2.2 lbs bone-in, skinless chicken pieces (thighs or drumsticks)
→ Marinade
02 - 3/4 cup plain full-fat yogurt
03 - 2 tbsp lemon juice
04 - 3 cloves garlic, minced
05 - 2 tsp fresh ginger, grated
06 - 1 1/2 tbsp tandoori masala powder
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp chili powder, adjusted to taste
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp garam masala
12 - 1 1/2 tsp salt
13 - 1 tbsp vegetable oil
→ For Cooking & Garnish
14 - 1 tbsp melted butter, optional for brushing
15 - Fresh cilantro leaves, for garnish
16 - Lemon wedges, for serving
# How To Make It:
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. Stir until a smooth, uniform paste forms.
02 - Using a sharp knife, make shallow cuts across the chicken pieces to allow the marinade to penetrate deeply. Add the chicken to the bowl and coat each piece thoroughly. Cover tightly and refrigerate for at least 4 hours, preferably overnight for optimal flavor.
03 - Preheat the oven to 430°F. Line a baking tray with aluminum foil and set a wire rack on top to allow even air circulation and cooking.
04 - Arrange the marinated chicken pieces on the wire rack in a single layer. Bake for 25 to 30 minutes, flipping the pieces halfway through, until the chicken is fully cooked through and develops a lightly charred exterior.
05 - Remove the chicken from the oven and brush with melted butter if desired. Garnish with fresh cilantro leaves and serve immediately alongside lemon wedges.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while infusing every fiber with warm, complex spice that no quick rub could ever achieve.
- You get that elusive smoky char from a home oven without needing a tandoor or any special equipment beyond a baking rack.
- It doubles beautifully as leftovers the next day, tucked into warm naan with a smear of extra yogurt and some thinly sliced red onion.
02 -
- Do not rush the marination time because anything under four hours leaves the chicken tasting like plain meat with sauce on the outside rather than deeply infused throughout.
- If your tandoori masala has been sitting in the back of your spice cabinet for over a year it has lost its punch, and this recipe will taste flat no matter how perfectly you execute everything else.
03 -
- Pat the chicken pieces completely dry with paper towels before scoring and marinating, because excess moisture prevents the yogurt from adhering properly and dilutes the intensity of the spices.
- For the most dramatic color and flavor, add a teaspoon of Kashmiri red chili powder to the marinade, which stains the chicken a deep brick red without adding overwhelming heat.