Tandoori Chicken (Printable)

Tender chicken marinated in spiced yogurt, roasted until perfectly charred and smoky.

# What You'll 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

# How To Make:

01 - Using a sharp knife, cut deep slashes into the chicken pieces to allow marinade to penetrate deeply into the meat.
02 - In a large bowl, whisk together yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, paprika, garam masala, turmeric, chili powder, and salt until smooth and well combined.
03 - Add chicken to the marinade, turning to coat all pieces thoroughly. Cover bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
04 - Preheat oven to 430°F or prepare grill for medium-high heat. Line a baking tray with aluminum foil and place a wire rack on top.
05 - Arrange marinated chicken on the rack, leaving space between pieces. Roast or grill for 30-35 minutes, turning halfway through, until chicken is cooked through and edges are slightly charred.
06 - Transfer chicken to serving platter. Sprinkle with fresh cilantro and arrange lemon wedges and sliced red onion around the edges. Serve immediately while hot.

# Expert Tips:

01 -
  • The yogurt marinade creates impossibly tender, juicy chicken every single time
  • You get restaurant-quality smoky flavor right in your home oven
  • The marinade comes together in minutes but tastes like you spent all day on it
02 -
  • The longer you marinate, the better—overnight is ideal but 4 hours will still give you fantastic results
  • Do not skip the wire rack—elevating the chicken lets hot air circulate for that all-important charred exterior
  • Your oven is hotter than you think—keep an eye on the chicken during the last 10 minutes to prevent burning
03 -
  • Pat the chicken dry before applying the marinade for better adhesion
  • Line your baking sheet with foil for effortless cleanup afterward
  • Let the chicken come to room temperature for 20 minutes before roasting for even cooking

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