Tandoori Chicken Yogurt Spice (Printable)
Tender chicken marinated in spiced yogurt, roasted to smoky perfection with aromatic Indian spices.
# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken pieces, bone-in and skinless, preferably thighs and drumsticks
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons vegetable oil
05 - 4 garlic cloves, minced
06 - 2 teaspoons fresh ginger, grated
07 - 1 tablespoon ground coriander
08 - 1 tablespoon ground cumin
09 - 1 tablespoon paprika
10 - 2 teaspoons garam masala
11 - 1 teaspoon turmeric powder
12 - 1 to 2 teaspoons chili powder, adjusted to taste
13 - 1½ teaspoons salt
→ Garnish and Serving
14 - 1 small red onion, thinly sliced
15 - Fresh cilantro leaves, chopped
16 - Lemon wedges
# How-to Steps:
01 - Make shallow diagonal cuts across each chicken piece to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground coriander, ground cumin, paprika, garam masala, turmeric, chili powder, and salt. Whisk until the mixture is smooth and fully incorporated.
03 - Add the chicken pieces to the marinade and toss to coat every surface evenly. Cover the bowl tightly and refrigerate for a minimum of 4 hours, or ideally overnight for the deepest flavor.
04 - Preheat the oven to 430°F, or set a grill to medium-high heat. Line a baking sheet with aluminum foil and place a wire rack on top to allow even air circulation around the chicken.
05 - Arrange the marinated chicken pieces on the wire rack in a single layer. Roast or grill for 25 to 30 minutes, turning once halfway through, until the internal temperature reaches 165°F and the edges develop a lightly charred finish.
06 - Remove the chicken from the oven or grill and let it rest for 5 minutes. Transfer to a serving platter and garnish with thinly sliced red onion, chopped cilantro, and lemon wedges. Serve immediately while hot.
# Expert Pointers:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while infusing every fiber with warm, layered spice.
- You get that restaurant quality smoky char right in your home oven without any special equipment.
02 -
- If you skip the scoring step, the marinade will sit on the surface and you will wonder why the flavor seems flat compared to your favorite restaurant.
- Patting the chicken dry before scoring helps the marinade adhere better and prevents that slippery coating that slides right off during cooking.
03 -
- Use your hands to massage the marinade in rather than a spoon, because the warmth and pressure help the spices penetrate far deeper into the scored cuts.
- If you have a charcoal grill, toss a handful of soaked wood chips on the coals during the last ten minutes for a smokiness that will make people think you ordered takeout.