Tandoori Chicken with Yogurt Marinade (Printable view)
Yogurt-spiced chicken marinated with ginger, garlic and warm spices, roasted until charred and tender.
# What You'll Need:
→ Chicken
01 - 1.5 lbs chicken legs and thighs, skinless
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons tandoori masala or mild curry powder
05 - 1 tablespoon ginger paste
06 - 1 tablespoon garlic paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder, adjusted to taste
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# Steps:
01 - Make shallow diagonal slits across each piece of chicken to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Whisk until smooth and well blended.
03 - Add the chicken pieces to the marinade, turning and coating each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for the most intense flavor.
04 - Preheat the oven to 425°F (220°C) and set a wire rack over a baking sheet. Alternatively, prepare a hot grill for direct cooking.
05 - Arrange the marinated chicken on the wire rack over the baking sheet or place directly on the grill. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is fully cooked through and lightly charred on the edges.
06 - Transfer the cooked chicken to a serving platter. Garnish with freshly chopped cilantro and lemon wedges. Serve immediately alongside naan, steamed rice, or cooling raita.
# Expert Advice:
01 -
- The yogurt marinade does double duty, tenderizing the meat while carrying spice deep into every bite.
- You get that smoky charred edge without needing a tandoor or any fancy equipment.
- It reheats beautifully the next day, making it perfect for planned leftovers.
02 -
- Skipping the overnight marination is the single biggest mistake you can make, because four hours barely scratches the surface of what this dish can become.
- If your oven runs cool or has hot spots, rotate the baking sheet once midway through to ensure even charring on all pieces.
03 -
- Remove the chicken from the fridge 20 minutes before roasting so it comes closer to room temperature, which helps it cook more evenly throughout.
- Broil the chicken for the final two to three minutes if you want deeper char without overcooking the interior.