Tandoori Chicken Yogurt Spice (Printable)

Tender chicken marinated in spiced yogurt, roasted until smoky and golden with authentic Indian flavors.

# What You 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 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 (adjust to taste)
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 melted butter (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, 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, score the chicken pieces lightly in several places to allow deeper flavor penetration. Add the chicken to the marinade and turn each piece until thoroughly and evenly coated. Cover the bowl tightly and refrigerate for at least 4 hours, or ideally overnight for the best results.
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 and cooking.
04 - Arrange the marinated chicken pieces on the prepared rack in a single layer. Bake for 25 to 30 minutes, turning the pieces halfway through, until the chicken is fully cooked through and has developed a lightly charred, smoky exterior.
05 - Remove the chicken from the oven and brush with melted butter if desired. Garnish generously with fresh cilantro leaves and serve immediately alongside lemon wedges.

# Expert Tips:

01 -
  • The yogurt marinade does all the heavy lifting, turning ordinary chicken into something that tastes like it came from a professional tandoor oven.
  • You probably have most of these spices sitting in your cabinet right now waiting to be used.
  • It looks incredibly impressive at a dinner party but honestly requires very little hands on effort.
  • The leftovers, if there are any, make the most extraordinary lunch the next day.
02 -
  • Skipping the scoring step means the marinade sits on the surface and never penetrates to the bone where the deepest flavor belongs.
  • If your tandoori masala has been sitting in the cupboard for over six months it has lost its punch and your chicken will taste flat no matter what else you do.
  • Opening the oven door too often during roasting drops the temperature and prevents that essential Char from forming.
03 -
  • Use your hands to mix the marinade into the chicken because no spoon or tongs will ever coat as thoroughly or as gently.
  • Take the chicken out of the refrigerator thirty minutes before roasting so it cooks evenly instead of staying cold in the center while the outside chars too quickly.

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