Tandoori Chicken Yogurt Spice (Printable view)
Tender spiced chicken roasted in aromatic yogurt marinade for smoky Indian flavors
# What You'll Need:
→ 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 heat preference)
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
# Steps:
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. Submerge the chicken in the marinade, coating every piece thoroughly. Cover the bowl tightly and refrigerate for at least 4 hours, or ideally overnight for maximum 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 around the chicken during roasting.
04 - Arrange the marinated chicken pieces in a single layer on the wire rack. Bake 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 if desired for added richness. Garnish with fresh cilantro leaves and serve alongside lemon wedges.
# Expert Advice:
01 -
- The yogurt marinade does double duty, tenderizing the meat while carrying spice into every crevice.
- You get that smoky restaurant quality char right in your home oven.
- It looks dramatically impressive but the hands on work is surprisingly manageable.
02 -
- Skipping the scoring step means the marinade sits on the surface instead of penetrating, and you end up with bland meat beneath a flavorful crust.
- Marinating for less than four hours produces noticeably less tender chicken, so plan ahead and let time do the heavy lifting.
03 -
- If you cannot find tandoori masala, a blend of paprika, smoked paprika, and extra cumin will get you remarkably close to the real thing.
- Patting the chicken dry before scoring helps the marinade grip the surface instead of sliding off wet skin.