Tandoori Chicken Spiced Yogurt Marinade (Printable Version)
Tender marinated chicken roasted with aromatic Indian spices and yogurt for juicy, flavorful results.
# What You Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs and drumsticks
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 1 tbsp garlic paste
06 - 1 tbsp ginger paste
07 - 2 tsp ground coriander
08 - 2 tsp ground cumin
09 - 2 tsp garam masala
10 - 1.5 tsp Kashmiri red chili powder
11 - 1 tsp turmeric powder
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
→ Garnish & Serving
14 - 1 small red onion, thinly sliced
15 - Lemon wedges
16 - Fresh cilantro leaves
# Directions:
01 - Make shallow cuts in chicken pieces using a sharp knife to help marinade penetrate deeper into the meat.
02 - Whisk together yogurt, lemon juice, oil, garlic paste, ginger paste, coriander, cumin, garam masala, chili powder, turmeric, salt, and pepper in a large bowl until fully combined.
03 - Add chicken to the marinade, turning pieces to coat completely. Cover bowl and refrigerate for 6 hours or overnight for best results.
04 - Set oven to 450°F. Line baking sheet with foil and place wire rack on top.
05 - Shake excess marinade from chicken pieces and arrange on wire rack. Bake 25-30 minutes, turning once halfway through, until cooked through with lightly charred edges.
06 - Broil on high for 2-3 minutes for additional char, or grill over hot coals for a few minutes per side to achieve authentic tandoori flavor.
07 - Let chicken rest 5 minutes. Garnish with sliced red onion, lemon wedges, and fresh cilantro. Serve immediately.
# Expert Tips:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing every fiber with spice
- You get that authentic tandoor flavor using just your regular oven
- It's one of those dishes that looks impressive but practically cooks itself once the marinating is done
02 -
- Pat the chicken somewhat dry before marinating, or the yogurt slides right off and you miss out on all that flavor
- Do not skip the wire rack, because chicken sitting in its own juices will steam instead of developing that crucial char
- The broiler step goes from perfect to burned in seconds, so stand there and watch it like a hawk
03 -
- Line your baking sheet with foil, because the sugary marinade will drip and burn onto the pan
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before roasting