Tandoori Chicken Yogurt Spice (Printable)

Tender chicken marinated in spiced yogurt, roasted until smoky and charred.

# What You'll Need:

→ Chicken

01 - 2.2 lbs bone-in, skinless chicken pieces (thighs or drumsticks)

→ Marinade

02 - 3/4 cup plain full-fat yogurt
03 - 2 tablespoons lemon juice
04 - 3 cloves garlic, minced
05 - 2 teaspoons fresh ginger, grated
06 - 1 1/2 tablespoons tandoori masala powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon chili powder (adjust to taste)
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon garam masala
12 - 1 1/2 teaspoons salt
13 - 1 tablespoon vegetable oil

→ Cooking & Garnish

14 - 1 tablespoon melted butter (optional, for brushing)
15 - Fresh cilantro leaves, for garnish
16 - Lemon wedges, for serving

# How to Make It:

01 - In a large mixing bowl, combine 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, score the chicken pieces lightly in 2-3 places to allow deeper flavor penetration. Submerge the chicken in the marinade, coating every surface thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum tenderness and flavor.
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 and cooking.
04 - Arrange the marinated chicken pieces on the wire rack in a single layer, leaving space between each piece. Bake for 25 to 30 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F and the edges develop a light char.
05 - Remove the chicken from the oven and immediately brush with melted butter if desired for added richness. Transfer to a serving platter, garnish generously with fresh cilantro leaves, and accompany with lemon wedges.

# Expert Suggestions:

01 -
  • The yogurt marinade does all the heavy lifting, tenderizing the chicken while layering in spice after gorgeous spice.
  • You get that smoky charred edge from the oven without needing a tandoor or any special equipment.
  • It reheats beautifully the next day, maybe even better, if you are lucky enough to have leftovers.
02 -
  • Skipping the scoring step means the marinade sits on the surface and you lose all that deep flavor penetration that makes tandoori chicken extraordinary.
  • Under marinating is the single biggest reason this dish disappoints, four hours is truly the bare minimum and anything less is not worth the effort.
03 -
  • Pat the chicken completely dry before scoring and marinating because any surface moisture creates a barrier between the meat and the spice paste.
  • Broil the chicken for the final two to three minutes of cooking to get those irresistible blackened spots that make it look and taste like it came from a professional kitchen.

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