Tandoori Chicken Yogurt Spice (Printable)

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

# 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, adjusted 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

→ Cooking and Garnish

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

# Directions:

01 - In a large 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 completely smooth and well blended.
02 - Using a sharp knife, make shallow cuts across the chicken pieces to allow the marinade to penetrate deeply. Add the chicken to the bowl and coat every piece thoroughly. Cover tightly and refrigerate for a minimum of 4 hours, preferably overnight for the best results.
03 - Preheat the oven to 430°F. Line a baking tray with aluminum foil and set a wire rack on top to ensure even heat circulation during roasting.
04 - Arrange the marinated chicken pieces on the wire rack in a single layer. Bake for 25 to 30 minutes, flipping the pieces halfway through, until the internal temperature reaches 165°F and the exterior develops a slight char.
05 - Remove the chicken from the oven and brush with melted butter if desired. Garnish generously with fresh cilantro leaves and serve alongside lemon wedges.

# Expert Suggestions:

01 -
  • The yogurt marinade does double duty, tenderizing the chicken while carrying every layer of spice deep into the meat.
  • It looks like you spent all day in the kitchen, but the oven does nearly all the work after a quick marinade prep.
  • That signature red gold char is achievable without a tandoor or any special equipment.
02 -
  • Skipping the scoring step means the marinade sits on the surface and never penetrates, leaving the inside bland no matter how long you marinate.
  • If you cannot find tandoori masala, a blend of paprika, cumin, and smoked paprika will get you remarkably close to that signature flavor.
  • Patting the chicken slightly before roasting helps achieve a better char than going in dripping wet with marinade.
03 -
  • Overnight marination is not optional in my kitchen because the difference between four hours and twelve hours is the difference between good and unforgettable.
  • Broil the chicken for the final two minutes to get those characteristic blistered spots without overcooking the interior.

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