Tandoori Chicken Spicy Yogurt Marinade (Print Layout)

Tender chicken marinated in spiced yogurt, roasted for smoky Indian flavor

# What You Need:

→ Chicken

01 - 2.6 lbs chicken pieces, bone-in, skinless

→ Marinade

02 - 3/4 cup plain yogurt
03 - 3 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 4 garlic cloves, minced
06 - 1 thumb-sized piece ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp paprika
10 - 1 1/2 tsp garam masala
11 - 1 tsp turmeric
12 - 1 tsp chili powder
13 - 1 1/2 tsp salt

→ Garnish & Serving

14 - Fresh cilantro leaves, chopped
15 - Lemon wedges
16 - Sliced red onion

# Directions:

01 - Cut deep slashes into the chicken pieces using a sharp knife to allow marinade penetration.
02 - Whisk together yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, chili powder, and salt in a large bowl until smooth.
03 - Add chicken to the marinade, coating all pieces thoroughly. Cover and refrigerate for at least 4 hours or overnight for optimal flavor.
04 - Preheat oven to 430°F or prepare grill for medium-high heat. Line a baking tray with foil and place a wire rack on top.
05 - Arrange marinated chicken on the rack. Roast or grill for 30-35 minutes, turning halfway through, until cooked through and slightly charred.
06 - Transfer chicken to a serving platter. Garnish with chopped cilantro, lemon wedges, and sliced red onion. Serve hot with naan, rice, or salad.

# Expert Suggestions:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing it with layers of aromatic spices
  • That gorgeous red-orange color makes it look like you spent hours on something that mostly takes care of itself
  • Leftovers are practically begging to be stuffed into wraps or served over rice for lunch the next day
02 -
  • The longer you marinate the chicken, the more flavorful and tender it becomes, so don't rush this step
  • Pat the chicken slightly before cooking if there's excess marinade dripping, but don't remove it all or you'll lose flavor
  • That slight char is actually desirable and mimics the tandoor cooking method, so don't be afraid of some dark spots
03 -
  • Line your baking sheet with foil and place a wire rack on top for easy cleanup and better air circulation around the chicken
  • Let the chicken rest for five minutes after cooking to let the juices redistribute
  • A quick broil at the end gives you that restaurant-quality charred look

Return