Tandoori Chicken Indian Spiced (Printable Version)

Tender chicken thighs marinated in spiced yogurt, roasted until charred and smoky. A classic Indian dish perfect with naan and raita.

# Ingredient List:

→ Chicken

01 - 4 large chicken thighs or drumsticks (approximately 1.75 lbs), skinless

→ Marinade

02 - 7 oz plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 ½ teaspoons Kashmiri chili powder or mild paprika
09 - 1 teaspoon turmeric powder
10 - 1 teaspoon garam masala
11 - 1 teaspoon salt
12 - 2 tablespoons vegetable oil

→ Garnish

13 - Fresh cilantro, chopped
14 - Lemon wedges

# How to Make:

01 - Make deep cuts in the chicken pieces using a sharp knife to allow the marinade to penetrate deeply into the meat fibers.
02 - Combine yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, chili powder, turmeric, garam masala, salt, and vegetable oil in a large bowl. Whisk vigorously until completely smooth and well incorporated.
03 - Submerge chicken pieces in the prepared marinade, ensuring thorough coating on all surfaces. Cover container and refrigerate for minimum 2 hours, preferably overnight for optimal flavor development.
04 - Heat oven to 430°F or prepare grill to medium-high temperature setting.
05 - Place marinated chicken on wire rack positioned over baking sheet, or position directly on grill grates for direct cooking.
06 - Roast or grill chicken for 30 to 35 minutes, turning pieces halfway through cooking time. Continue until fully cooked with charred edges and clear juices when pierced.
07 - Remove from heat, garnish generously with chopped fresh cilantro, and serve immediately accompanied by lemon wedges.

# Expert Tips:

01 -
  • The yogurt marinade makes the chicken incredibly tender while infusing it with layers of flavor
  • You get that restaurant quality char right in your home oven without any special equipment
  • It marinates ahead so actual cooking time is hands off and stress free
02 -
  • Pat the chicken somewhat dry before marinating, otherwise the yogurt slides right off instead of sticking
  • Letting the chicken come to room temperature for 20 minutes before cooking helps it cook more evenly
  • The wire rack is crucial for air circulation and that restaurant quality char on all sides
03 -
  • Line your baking tray with foil for easy cleanup, the marinade will drip and caramelise
  • If the chicken is browning too fast, tent it loosely with foil and reduce the temperature slightly

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