Tandoori Chicken Yogurt Spice (Print Page)
Tender chicken pieces marinated in spiced yogurt and roasted to smoky perfection with authentic Indian flavors.
# What You 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 (adjust 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
→ Cooking & Garnish
14 - 1 tbsp melted butter (optional, for brushing)
15 - Fresh cilantro leaves, to garnish
16 - Lemon wedges, to serve
# Directions:
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. Whisk until smooth and fully incorporated.
02 - Using a sharp knife, score the chicken pieces lightly in a few places to allow deeper flavor penetration. Submerge the chicken in the marinade, turning to coat every surface evenly. Cover tightly and refrigerate for at least 4 hours, or preferably overnight for the most pronounced 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 around the chicken during roasting.
04 - Arrange the marinated chicken pieces on the wire rack in a single layer. Bake for 25 to 30 minutes, turning the pieces halfway through, until the internal temperature reaches 165°F and the exterior develops a slight char.
05 - Remove the chicken from the oven and immediately brush with melted butter if desired. Garnish generously with fresh cilantro leaves and serve alongside lemon wedges.
# Expert Tips:
01 -
- The yogurt marinade does all the heavy lifting, turning ordinary chicken into something you would happily pay restaurant prices for.
- It looks incredibly impressive at a dinner table but honestly requires very little hands on skill.
02 -
- Do not skip the scoring step because those shallow cuts are what allow the marinade to actually penetrate the meat instead of just sitting on the surface.
- I once tried rushing the marinade to just one hour and the difference was stark, so give it the full time if you can.
03 -
- Pat the chicken dry with paper towels before scoring and marinating because excess moisture dilutes the marinade and weakens the char.
- The leftover marinade clinging to the chicken is where the best flavor lives, so do not shake it off too aggressively when transferring pieces to the rack.