Tandoori Chicken Yogurt Spice (Print Version)
Tender chicken marinated in spiced yogurt, roasted for smoky flavor and juicy texture.
# What You Need:
→ Chicken
01 - 2.2 lbs chicken pieces, bone-in and skinless, preferably thighs and drumsticks
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 4 garlic cloves, minced
06 - 2 tsp fresh ginger, grated
07 - 1 tbsp ground coriander
08 - 1 tbsp ground cumin
09 - 1 tbsp paprika
10 - 2 tsp garam masala
11 - 1 tsp turmeric powder
12 - 1-2 tsp chili powder, adjusted to taste
13 - 1.5 tsp salt
→ Garnish and Serving
14 - 1 small red onion, thinly sliced
15 - Fresh cilantro leaves, chopped
16 - Lemon wedges
# How To Make It:
01 - Make shallow cuts in each chicken piece to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, whisk together the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground coriander, ground cumin, paprika, garam masala, turmeric, chili powder, and salt until smooth and fully combined.
03 - Add the chicken pieces to the marinade, tossing to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for best results.
04 - Preheat the oven to 430°F or set a grill to medium-high heat. Line a baking sheet with aluminum foil and place a wire rack on top.
05 - Arrange the marinated chicken pieces on the rack in a single layer. Roast or grill for 25 to 30 minutes, turning once halfway through, until the chicken is fully cooked through and the edges are slightly charred.
06 - Remove the chicken from the oven or grill and let it rest for 5 minutes. Garnish with sliced red onion, chopped cilantro, and lemon wedges. Serve immediately while hot.
# Handy Tips:
01 -
- The yogurt marinade does something almost magical to the chicken, making it impossibly tender while carrying every layer of spice deep into the meat.
- It looks like you spent all day cooking but the oven does nearly all the work after a hands off overnight marinade.
02 -
- Skipping the scoring step means the marinade sits on the surface and the inside tastes bland, so take the extra minute to make those cuts.
- Do not crowd the chicken on the rack because overlapping pieces will steam instead of char, and that charred edge is where half the flavor lives.
03 -
- If you want that dramatic red color without extra heat, swap half the chili powder for Kashmiri chili powder which is vibrant but mild.
- The longer the chicken marinates the better it gets, so if you can plan ahead and let it sit overnight you will be amazed at the difference.