Tandoori Chicken (Printable)

Succulent chicken marinated in spiced yogurt, roasted to smoky perfection with aromatic Indian flavors.

# What You'll Need:

→ Chicken

01 - 4 large chicken thighs or drumsticks (about 1.75 lbs), skinless

→ Marinade

02 - 7 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 3 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 tsp ground cumin
07 - 2 tsp ground coriander
08 - 1 ½ tsp Kashmiri chili powder or mild paprika
09 - 1 tsp turmeric powder
10 - 1 tsp garam masala
11 - 1 tsp salt
12 - 2 tbsp vegetable oil

→ Garnish

13 - Fresh cilantro, chopped
14 - Lemon wedges

# How To Make:

01 - Make deep cuts in each chicken piece using a sharp knife, allowing the marinade to penetrate deeply into the meat fibers.
02 - Combine yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, chili powder, turmeric, garam masala, salt, and vegetable oil in a large bowl. Whisk vigorously until completely smooth and well incorporated.
03 - Submerge chicken pieces into the prepared marinade, ensuring thorough coating on all sides. Cover the bowl and refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor penetration.
04 - Preheat your oven to 430°F or prepare an outdoor grill to medium-high heat setting.
05 - Place the marinated chicken pieces on a wire rack positioned over a baking tray to allow air circulation, or arrange directly on the grill grates.
06 - Roast or grill the chicken for 30 to 35 minutes, flipping pieces halfway through cooking, until meat is fully cooked, edges show desirable charring, and juices run clear when pierced.
07 - Sprinkle generously with freshly chopped cilantro and accompany with lemon wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • The yogurt tenderizes the chicken so thoroughly that even leftovers stay impossibly juicy
  • That charred, smoky flavor makes you feel like youve cooked over an open fire even in a regular oven
02 -
  • The longer you marinate, up to 24 hours, the more flavorful and tender the chicken becomes
  • A wire rack is crucial so the air circulates and you get char on all sides, not just where the meat touches the pan
03 -
  • Pat the chicken slightly dry before marinating if the yogurt seems too thin, helping the spices adhere better
  • Let the chicken rest for 5 minutes after cooking so the juices redistribute throughout the meat

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