Tandoori Chicken Spiced Yogurt Marinade (Printable Version)

Tender chicken pieces marinated in spiced yogurt, roasted until charred and juicy with authentic 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 for less heat)
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 It:

01 - Make deep cuts in the chicken pieces with a sharp knife to allow the marinade to penetrate deeply into the meat fibers.
02 - Combine yogurt, lemon juice, garlic, ginger, cumin, coriander, chili powder, turmeric, garam masala, salt, and oil in a large bowl. Whisk vigorously until completely smooth and well incorporated.
03 - Submerge chicken pieces in the marinade, ensuring thorough coating on all sides. Cover the bowl and refrigerate for a minimum of 2 hours; overnight marination yields the most tender and flavorful results.
04 - Preheat oven to 430°F or prepare grill to medium-high heat. If using charcoal for authentic flavor, ensure coals are glowing red with gray ash.
05 - Place marinated chicken on a wire rack set over a baking tray to allow fat drippings to fall away, or position directly on grill grates.
06 - Roast or grill for 30–35 minutes, turning pieces halfway through cooking. Chicken is done when internal temperature reaches 165°F, edges show characteristic charring, and juices run clear when pierced.
07 - Sprinkle generously with fresh chopped cilantro and serve immediately with lemon wedges on the side for squeezing over the hot chicken.

# Expert Insights:

01 -
  • The marinade does double duty, tenderizing the meat while infusing it with layers of warm, aromatic spices
  • That gorgeous charred exterior gives way to impossibly juicy meat inside, the kind that makes people go quiet after their first bite
02 -
  • Pat the chicken somewhat dry before marinating if the meat is too wet, the marinade will slide right off instead of clinging to the surface
  • Let the chicken rest at room temperature for 20 minutes before cooking for more even cooking
03 -
  • The chicken is done when it reaches 74°C internally or when the juices run completely clear
  • Let the cooked chicken rest for 5 minutes before serving so the juices redistribute

Go Back