Tandoori Chicken Yogurt Spice (Printable)
Succulent chicken marinated in spiced yogurt and roasted to smoky perfection.
# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken pieces, bone-in and skinless (thighs or drumsticks)
→ Marinade
02 - 3/4 cup plain full-fat yogurt
03 - 2 tbsp lemon juice
04 - 3 cloves garlic, minced
05 - 2 tsp fresh ginger, grated
06 - 1 1/2 tbsp tandoori masala powder
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp chili powder (adjust to heat preference)
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp garam masala
12 - 1 1/2 tsp salt
13 - 1 tbsp vegetable oil
→ For Cooking & Garnish
14 - 1 tbsp melted butter (optional, for brushing)
15 - Fresh cilantro leaves, to garnish
16 - Lemon wedges, to serve
# How-To Steps:
01 - In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, ground cumin, ground coriander, chili powder, turmeric, garam masala, salt, and vegetable oil. Whisk until a smooth, uniform paste forms.
02 - Using a sharp knife, make shallow cuts across the surface of each chicken piece to allow the marinade to penetrate deeply. Submerge the chicken in the marinade, coating every piece thoroughly. Cover the bowl tightly and refrigerate for a minimum of 4 hours, preferably overnight for optimal flavor development.
03 - Preheat the oven to 430°F. Line a baking tray with aluminum foil and set a wire rack on top to promote even air circulation around the chicken during roasting.
04 - Arrange the marinated chicken pieces in a single layer on the prepared rack. Bake for 25 to 30 minutes, flipping the pieces halfway through the cooking time, until the internal temperature reaches 165°F and the exterior develops a lightly charred, smoky finish.
05 - Remove the chicken from the oven and immediately brush with melted butter if desired. Garnish generously with fresh cilantro leaves and serve alongside lemon wedges.
# Expert Suggestions:
01 -
- The yogurt marinade does all the heavy lifting, so you get restaurant quality flavor with almost no active effort.
- It is genuinely forgiving: marinate longer and it gets better, not worse.
02 -
- Do not skip scoring the chicken, I tried once in a rush and the marinade sat uselessly on the surface while the inside tasted plain.
- If you cannot find tandoori masala, a mix of paprika, cumin, and smoked paprika gets surprisingly close and saves you a trip to a specialty store.
03 -
- Pat the chicken completely dry before scoring and marinating, because excess moisture dilutes the marinade and prevents good charring.
- Let the marinated chicken sit at room temperature for 20 minutes before it goes into the oven so it cooks evenly from edge to center.