Tandoori Chicken Yogurt Spice (Printable View)
Tender chicken in spiced yogurt marinade, roasted until smoky and charred. Classic Indian flavors with minimal effort.
# Ingredient List:
→ Chicken
01 - 2.2 lbs chicken pieces, bone-in and skinless (thighs or drumsticks preferred)
→ 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, adjusted to heat preference
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 unsalted butter, melted (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 the yogurt, lemon juice, garlic, ginger, tandoori masala, cumin, coriander, chili powder, turmeric, garam masala, salt, and vegetable oil. Whisk until completely smooth and uniform in color.
02 - Using a sharp knife, make shallow diagonal cuts across each chicken piece to allow deeper flavor penetration. Submerge the chicken in the marinade, turning and massaging to coat every surface thoroughly. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum tenderness and flavor.
03 - Set the oven to 430°F (220°C). Line a rimmed baking sheet with aluminum foil and set a wire rack on top to elevate the chicken for even air circulation and crisp results.
04 - Arrange the marinated chicken pieces on the prepared rack in a single layer, spacing them apart. Roast for 25 to 30 minutes, flipping the pieces halfway through, until the internal temperature reaches 165°F and the exterior develops a lightly charred, caramelized finish.
05 - Remove the chicken from the oven and immediately brush with melted butter for added richness, if desired. Transfer to a warm platter, scatter fresh cilantro leaves over the top, and serve accompanied by lemon wedges.
# Expert Suggestions:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while carrying every spice deep into the meat so each bite is loaded with flavor.
- You get that restaurant quality smoky char using nothing more than a standard home oven and a wire rack.
02 -
- I once tried skipping the scoring step and the marinade barely penetrated past the surface, leaving the inside bland while the outside was intensely spiced.
- Using a wire rack instead of placing the chicken directly on the tray was a discovery that changed everything because the dry heat circulates underneath and prevents soggy bottoms.
03 -
- Take the chicken out of the refrigerator 30 minutes before roasting so it comes closer to room temperature and cooks more evenly throughout.
- If your tandoori masala has been sitting in the cupboard for over six months, toast it in a dry pan for one minute to wake up the essential oils before adding it to the marinade.