Tandoori Chicken Spiced Yogurt Marinade (Printable)

Tender chicken pieces marinated in spiced yogurt, roasted until charred and smoky with authentic Indian flavors.

# Ingredient List:

→ Chicken

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

→ Marinade

02 - 1 cup plain Greek yogurt
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1½ teaspoons Kashmiri chili powder (or mild paprika for less heat)
09 - 1 teaspoon turmeric powder
10 - 1 teaspoon garam masala
11 - 1 teaspoon salt
12 - 2 tablespoons vegetable oil

→ Garnish

13 - Fresh cilantro, chopped
14 - Lemon wedges

# Steps:

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

# Expert Advice:

01 -
  • The yogurt marinade creates impossibly tender meat that falls off the bone while building layers of flavor deep into every fiber
  • That gorgeous charred exterior delivers restaurant quality results right from your home oven without any special equipment
02 -
  • Pat the chicken reasonably dry before marinating or the yogurt slides right off instead of sticking
  • Let it come to room temperature for 20 minutes before cooking so it roasts evenly instead of drying out at the edges
03 -
  • Use kitchen shears to cut through the joints if you want smaller serving pieces that cook faster
  • Broil for the final 2 to 3 minutes if you need extra charred bits and crispy skin

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