Tandoori Chicken Yogurt Spice (Printer-friendly)
Tender chicken pieces in a spiced yogurt marinade, oven-roasted until perfectly charred and juicy.
# What You Need:
→ Chicken
01 - 2.2 lbs chicken pieces, bone-in and skinless (thighs or drumsticks)
→ Marinade
02 - 3/4 cup plain full-fat yogurt
03 - 2 tbsp lemon juice
04 - 3 cloves garlic, minced
05 - 2 tsp fresh ginger, grated
06 - 1 1/2 tbsp tandoori masala powder
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp chili powder (adjust to heat preference)
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp garam masala
12 - 1 1/2 tsp salt
13 - 1 tbsp vegetable oil
→ Cooking and Garnish
14 - 1 tbsp melted butter (optional, for brushing)
15 - Fresh cilantro leaves, to garnish
16 - Lemon wedges, to serve
# How to Make It:
01 - In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, ground cumin, ground coriander, chili powder, turmeric, garam masala, salt, and vegetable oil. Whisk until a smooth, uniform paste forms.
02 - Using a sharp knife, make shallow cuts across the surface of each chicken piece to allow deeper flavor penetration. Submerge the chicken in the marinade, turning to coat every surface thoroughly. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight for maximum flavor development.
03 - Preheat the oven to 430°F. Line a baking tray with aluminum foil and set a wire rack on top to promote even air circulation and cooking.
04 - Arrange the marinated chicken pieces on the prepared rack in a single layer. Bake for 25 to 30 minutes, flipping the pieces halfway through, until the internal temperature reaches 165°F and the exterior develops a lightly charred, smoky finish.
05 - Remove the chicken from the oven and immediately brush with melted butter if desired. Garnish generously with fresh cilantro leaves and serve alongside lemon wedges.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while carrying spice into every crevice, so every bite is seasoned all the way through.
- You get that smoky charred edge from a regular home oven without needing a tandoor or charcoal grill.
02 -
- Skipping the scoring step means the marinade sits on the surface and never penetrates, leaving the inside bland no matter how long you wait.
- If your tandoori masala has been sitting in the cupboard for over six months, it will have lost its punch and the chicken will taste flat regardless of everything else.
03 -
- If you cannot find tandoori masala, blend one tablespoon of smoked paprika with one teaspoon each of cumin and sweet paprika for a convincing substitute that still delivers that signature color and depth.
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running out onto the plate the moment you cut into it.