Tandoori Chicken Yogurt Marinade (Printable)

Yogurt-and-spice marinated chicken roasted or grilled to smoky, charred edges; finish with cilantro and lemon.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken legs and thighs, skinless

→ 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 (adjust to taste)
12 - 1 1/2 tsp salt
13 - 2 tbsp vegetable oil

→ Garnish

14 - Fresh cilantro, chopped
15 - Lemon wedges

# How To Make It:

01 - Make shallow 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, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Stir until a smooth, uniform paste forms.
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, ideally overnight for maximum flavor.
04 - Preheat your oven to 425°F or prepare a hot grill for direct cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill grates. Roast for 30 to 35 minutes, turning once halfway through and basting with remaining marinade, until the chicken is fully cooked through and lightly charred on the edges.
06 - Transfer the chicken to a serving platter, garnish with chopped fresh cilantro and lemon wedges, and serve immediately while hot.

# Expert Tips:

01 -
  • The yogurt marinade does all the heavy lifting, tenderizing the meat so deeply that even chicken thighs become silky and fork tender.
  • That dramatic red orange color makes it look like you spent all day, even though the active work is barely twenty minutes.
  • Leftovers, if you have any, make the most extraordinary next day wraps with cold yogurt and raw onion.
02 -
  • Skipping the scoring step on the chicken means your marinade will sit on the surface instead of penetrating deep, and you will taste the difference in every bland bite near the bone.
  • Marinating for less than four hours is technically possible but the meat will be noticeably less tender and the spice flavor will feel like a coating rather than something woven into the chicken itself.
03 -
  • Use your hands to massage the marinade into the chicken rather than a spoon, because the warmth of your palms helps the spices adhere and penetrate better.
  • If you want that restaurant style red color without artificial dye, add an extra tablespoon of paprika and a pinch of Kashmiri chili powder which gives color without overwhelming heat.

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