Tandoori Chicken Indian Spiced Yogurt (Printable)

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

# What You'll Need:

→ Chicken

01 - 2.6 lbs chicken pieces, bone-in, skinless

→ Marinade

02 - 3/4 cup plain yogurt
03 - 3 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 4 garlic cloves, minced
06 - 1 thumb-sized piece ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp paprika
10 - 1 1/2 tsp garam masala
11 - 1 tsp turmeric
12 - 1 tsp chili powder
13 - 1 1/2 tsp salt

→ Garnish & Serving

14 - Fresh cilantro leaves, chopped
15 - Lemon wedges
16 - Sliced red onion

# Method:

01 - Using a sharp knife, cut deep slashes into the chicken pieces to allow marinade penetration.
02 - In a large bowl, whisk together yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, chili powder, and salt until smooth and well combined.
03 - Add chicken pieces to the marinade, turning to coat completely. Cover bowl and refrigerate for at least 4 hours, preferably overnight for optimal flavor development.
04 - Preheat oven to 430°F or prepare grill for medium-high heat. Line a baking tray with foil and place a wire rack on top.
05 - Arrange marinated chicken on the rack. Roast or grill for 30-35 minutes, turning pieces halfway through cooking, until meat is cooked through and edges are slightly charred.
06 - Transfer chicken to a serving platter. Garnish with chopped cilantro, lemon wedges, and sliced red onion. Serve immediately while hot.

# Insider Tips:

01 -
  • The marinade does all the heavy lifting while you go about your day
  • That restaurant quality char at home without needing a traditional tandoor
  • Leftovers (if they exist) make incredible wraps and salads the next day
02 -
  • The longer you marinate, the better the flavor penetrates, but 4 hours is the absolute minimum
  • That wire rack setup is crucial for getting charred edges without boiling in the yogurt runoff
  • Let the chicken rest for 5 minutes after cooking so those juices redistribute
03 -
  • Use chicken thighs if you want maximum juiciness, they're more forgiving than breast meat
  • Line your baking tray well because that marinade will caramelized and stick to everything
  • Room temperature chicken cooks more evenly than cold from the fridge

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