Tandoori Chicken Yogurt Spice (Print Version)

Succulent chicken marinated in spiced yogurt blend, 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 tablespoons fresh 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 kosher salt
13 - 1 tablespoon vegetable oil

→ For Cooking and Garnish

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

# How to Make It:

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. Add the chicken to the marinade, turning and rubbing each piece until thoroughly coated on all sides. Cover the bowl tightly and refrigerate for a minimum of 4 hours, preferably overnight for optimal flavor absorption.
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 - Remove the chicken from the marinade, allowing excess to drip off, and arrange the pieces on the prepared wire rack. Bake for 25 to 30 minutes, turning the chicken halfway through the cooking time, until the internal temperature reaches 165°F and the exterior develops a lightly charred, smoky finish.
05 - Immediately upon removing from the oven, brush the hot chicken with melted butter if desired for added richness. Garnish generously with fresh cilantro leaves and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The yogurt marinade tenderizes the chicken so deeply that even breast meat stays incredibly juicy.
  • You get that restaurant quality smoky char from a regular home oven with almost no special equipment.
02 -
  • Skipping the overnight marinade is the single biggest mistake you can make because the chicken will taste flat and the texture will be noticeably less tender.
  • If your tandoori masala blend is old and faded, the chicken will look pale and taste vaguely spiced rather than bold and complex.
03 -
  • Pat the chicken dry before adding it to the marinade because excess moisture dilutes the spice paste and prevents good browning.
  • Broil the chicken for the final two minutes if you want extra char, but watch it like a hawk because it goes from perfect to burnt in seconds.

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