Tandoori Chicken Indian Spiced Yogurt (Print version)

Tender chicken thighs in a spiced yogurt marinade, roasted until charred and smoky. This Indian favorite delivers rich aromatics and juicy meat.

# What goes in:

→ 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

# Cooking steps:

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 surfaces. Cover tightly and refrigerate for minimum 2 hours, preferably overnight for optimal flavor development.
04 - Heat oven to 430°F or prepare grill to medium-high temperature.
05 - Place marinated chicken on a wire rack positioned over a baking sheet to allow fat drainage, or position directly on grill grates.
06 - Roast or grill for 30–35 minutes, turning pieces halfway through cooking, until chicken reaches safe internal temperature, edges are nicely charred, and juices run clear when pierced.
07 - Transfer to serving platter, scatter with fresh chopped cilantro, and accompany with lemon wedges. Serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The yogurt marinade makes the chicken incredibly tender and juicy
  • That beautiful charred flavor transports you straight to an Indian kitchen
02 -
  • Dont skip the scoring step or the marinade wont penetrate deeply enough
  • Let the chicken rest for a few minutes before serving so all those juices redistribute
03 -
  • Pat the chicken mostly dry before marinating so the yogurt actually sticks
  • Let the chicken come to room temperature for 20 minutes before cooking

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