Tandoori Chicken with Yogurt (Printable)
Yogurt-marinated chicken with cumin, coriander and paprika, roasted until smoky and lightly charred.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs chicken legs and thighs, skinless
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp tandoori masala or mild curry powder
05 - 1 tbsp ginger paste
06 - 1 tbsp garlic paste
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp chili powder, adjust to taste
12 - 1 1/2 tsp salt
13 - 2 tbsp vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# Directions:
01 - Make shallow slits across each chicken piece to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Whisk until smooth and well blended.
03 - Add the scored chicken pieces to the marinade, turning and coating each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
04 - Preheat the oven to 425°F or prepare a hot grill for direct cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill. Roast for 30 to 35 minutes, turning once halfway through and basting with remaining marinade, until the chicken is cooked through and lightly charred on the edges.
06 - Transfer the cooked chicken to a serving platter, garnish with chopped fresh cilantro and lemon wedges, and serve immediately while hot.
# Expert Suggestions:
01 -
- The yogurt marinade does double duty, tenderizing the meat while carrying spice into every crevice so each bite sings.
- You get that restaurant quality char at home with nothing more than a hot oven and a wire rack.
02 -
- Skipping the overnight marinade is the single biggest mistake you can make because four hours barely scratches the surface compared to what eight to twelve will do for flavor penetration.
- That wire rack is not optional since roasting directly on a sheet pan traps steam and you end up with soggy bottoms instead of the sought after char.
03 -
- If your oven has a broiler setting, give the chicken a final two minutes under direct heat right at the end for those beautifully blistered edges that make people think you grilled outside.
- Pat the chicken completely dry before scoring it because excess moisture creates a barrier between the meat and the marinade that no amount of stirring can fix.