Tandoori Chicken Yogurt-Marinated (Printable)
Yogurt-marinated tandoori chicken, spiced with cumin, coriander and paprika, roasted or grilled to a smoky finish.
# What You Need:
→ Chicken
01 - 1.5 lbs skinless chicken legs and thighs
→ 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
# How to Make It:
01 - Make shallow slits across the chicken pieces 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. Stir until a smooth, uniform paste forms.
03 - Add the chicken pieces to the marinade, coating each piece thoroughly on all sides. Cover the bowl and refrigerate for at least 4 hours, ideally overnight for maximum flavor absorption.
04 - Preheat the oven to 425°F or prepare a hot grill for direct high-heat cooking.
05 - Arrange the marinated chicken on a wire rack set over a 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 slightly charred on the edges.
06 - Transfer the chicken to a serving platter and garnish with freshly chopped cilantro and lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the meat while infusing every fiber with warm, layered spices that deepen over hours.
- You get that dramatic tandoor style char right in a home oven, no special equipment required beyond a wire rack.
02 -
- Skip the overnight marinate at your peril, because anything under four hours will leave you with chicken that tastes seasoned on the outside but plain within.
- The wire rack is non negotiable since it lifts the chicken so hot air circulates underneath, preventing a soggy bottom and promoting even charring all around.
03 -
- Pat the chicken pieces dry with paper towels before scoring and marinating so the yogurt adheres properly instead of sliding off wet skin.
- Save a few tablespoons of unused marinade before adding the raw chicken, then brush it on during roasting for extra caramelized layers of flavor.