Tandoori Chicken Yogurt Spice (Printable Version)

Tender chicken in spiced yogurt, roasted until smoky and charred

# Ingredient List:

→ Chicken

01 - 2.2 lbs bone-in, skinless chicken pieces (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 (adjust to taste)
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, to garnish
16 - Lemon wedges, to serve

# How to Make:

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. Stir until a smooth, homogeneous paste forms.
02 - Using a sharp knife, make shallow slashes across each chicken piece to allow the marinade to penetrate. Add the chicken to the bowl and coat every piece thoroughly. Cover tightly and refrigerate for at least 4 hours, or preferably overnight for maximum flavor absorption.
03 - Preheat the oven to 430°F. Line a baking tray with aluminum foil and place a wire rack on top to ensure even heat circulation around the chicken.
04 - Arrange the marinated chicken pieces on the wire rack in a single layer. Bake for 25 to 30 minutes, turning the pieces halfway through, until the internal temperature reaches 165°F and the exterior is lightly charred.
05 - Remove the chicken from the oven and immediately brush with melted butter if desired. Garnish generously with fresh cilantro leaves and serve alongside lemon wedges.

# Expert Tips:

01 -
  • The yogurt marinade tenderizes the chicken so thoroughly that even breast meat stays impossibly juicy.
  • You get that restaurant quality smoky char right in your home oven without any special equipment.
  • It looks dramatic and impressive but honestly most of the work happens while you sleep.
02 -
  • If you skip the scoring step the marinade will only coat the outside and the interior of the meat will taste plain, which I learned the hard way on my second attempt.
  • Overnight marinating is not optional if you want the full depth of flavor, and anything under four hours will leave you with chicken that tastes underwhelming despite the long spice list.
03 -
  • Use your hands to massage the marinade into the chicken because no spoon or whisk will push the spices into those scored cuts as effectively as your fingers will.
  • If you want that authentic smoky flavor without a grill, place a small piece of natural charcoal in a metal bowl, light it, set the bowl inside your marinating container, and seal it for ten minutes to infuse the chicken with smoke before roasting.

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