Tandoori Chicken Indian Spiced Yogurt (Printable)

Tender chicken in spiced yogurt marinade, roasted to smoky, aromatic perfection with authentic Indian flavors.

# What You'll Need:

→ Chicken

01 - 4 large chicken thighs or drumsticks (approximately 1.75 lbs), skinless

→ Marinade

02 - 7 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 3 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 tsp ground cumin
07 - 2 tsp ground coriander
08 - 1 ½ tsp Kashmiri chili powder (or mild paprika for less heat)
09 - 1 tsp turmeric powder
10 - 1 tsp garam masala
11 - 1 tsp salt
12 - 2 tbsp vegetable oil

→ Garnish

13 - Fresh cilantro, chopped
14 - Lemon wedges

# How-To Steps:

01 - Score the chicken pieces deeply with a sharp knife to help the marinade penetrate the meat.
02 - In a large bowl, mix yogurt, lemon juice, garlic, ginger, cumin, coriander, chili powder, turmeric, garam masala, salt, and oil. Whisk until smooth.
03 - Add the chicken to the marinade. Coat thoroughly, cover, and refrigerate for at least 2 hours (overnight for best results).
04 - Preheat the oven to 430°F or prepare a grill to medium-high heat.
05 - Arrange marinated chicken pieces on a wire rack set over a baking tray, or grill directly over the flame.
06 - Roast or grill for 30-35 minutes, turning halfway, until the chicken is cooked through with charred edges and juices run clear.
07 - Garnish with fresh cilantro and serve hot with lemon wedges.

# Expert Advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every bite with warm spices
  • Its one of those dishes that looks impressive but secretly does most of the work while you relax
02 -
  • Dont skip the refrigeration time even 30 minutes helps but 2 hours or overnight transforms the texture completely
  • That wire rack is crucial for airflow otherwise the chicken steams instead of roasting and you miss the char
03 -
  • Pat the chicken mostly dry before marinating so the yogurt actually sticks instead of sliding off
  • Let the chicken come to room temperature for 20 minutes before cooking for even results

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