Tandoori Chicken Yogurt Spice Blend (Print version)

Tender chicken marinated in spiced yogurt, roasted until smoky and charred. Classic Indian flavors ready in 50 minutes.

# What goes in:

→ Chicken

01 - 2.2 lbs chicken pieces, bone-in and skinless (thighs or drumsticks preferred)

→ Marinade

02 - 3/4 cup plain full-fat yogurt
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 2 teaspoons fresh ginger, grated
06 - 1 1/2 tablespoons tandoori masala powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon chili powder (adjust to taste)
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon garam masala
12 - 1 1/2 teaspoons kosher salt
13 - 1 tablespoon vegetable oil

→ For Cooking and Garnish

14 - 1 tablespoon melted butter, for brushing (optional)
15 - Fresh cilantro leaves, for garnish
16 - Lemon wedges, for serving

# Cooking steps:

01 - In a large mixing bowl, combine the yogurt, lemon juice, garlic, 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 slashes across each chicken piece to allow the marinade to penetrate deeply. Add the chicken to the bowl and turn each piece, coating thoroughly with the spiced yogurt mixture. Cover tightly and refrigerate for at least 4 hours, or preferably overnight for the most intense flavor.
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 during roasting.
04 - Arrange the marinated chicken pieces on the wire rack in a single layer, spaced apart for even browning. Bake for 25 to 30 minutes, flipping the pieces halfway through, until the chicken is fully cooked through and develops a lightly charred exterior.
05 - Remove the chicken from the oven and brush immediately with melted butter if desired. Transfer to a serving platter, scatter fresh cilantro leaves over the top, and accompany with lemon wedges for squeezing.

# Tips from flavorandfeast:

01 -
  • The yogurt marinade does double duty, tenderizing the chicken while infusing every fiber with warm, complex spice.
  • It looks like you spent all day on it, but the oven does nearly all the work after a hands off marinating period.
  • That smoky char on the edges is honestly addictive and pairs beautifully with a squeeze of fresh lemon.
02 -
  • Do not rush the marinating time, anything under four hours and the flavors will sit on the surface instead of soaking into the meat.
  • If you cannot find tandoori masala, blend equal parts paprika and smoked paprika with a pinch of cumin for a surprisingly close substitute.
  • For the most authentic smoky flavor, cook the chicken over charcoal or on a hot grill instead of using the oven.
03 -
  • Take the chicken out of the fridge 30 minutes before cooking so it comes closer to room temperature, ensuring more even roasting.
  • Save a few tablespoons of extra marinade before adding the raw chicken, then drizzle it over the cooked pieces for an extra punch of flavor.

Return