Tandoori Chicken with Yogurt Marinade (Printable)
Yogurt-marinated tandoori chicken, spiced with ginger, garlic and cumin, roasted or grilled until charred and juicy.
# 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 (adjust to taste)
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons vegetable oil
→ Garnish (optional)
14 - Fresh cilantro, chopped
15 - Lemon wedges
# How To Make It:
01 - Make shallow slits 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, 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 scored chicken pieces to the marinade, turning and coating each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
04 - Preheat your oven to 425°F (220°C) with the rack positioned in the upper third. Alternatively, 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 grate. 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 cooked chicken to a serving platter. Garnish with freshly chopped cilantro and lemon wedges. Serve hot alongside naan, steamed rice, or cooling raita.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the meat while carrying spice deep into every bite.
- You get that authentic tandoor char right in your home oven, no special equipment needed.
02 -
- Skipping the overnight marinade is the single biggest mistake you can make, because the chicken needs those hours to truly transform in both texture and flavor.
- The wire rack is not optional, since lifting the chicken off the baking sheet allows hot air to circulate underneath and prevents soggy bottoms.
03 -
- Pat the chicken dry with paper towels before scoring it, because excess moisture on the surface prevents the marinade from adhering properly.
- Keep a close eye during the last ten minutes of roasting, since the line between beautifully charred and burnt is thinner than you think.