Tandoori Chicken Yogurt Marinade (Print version)
Yogurt-marinated chicken rubbed with warm spices, roasted or grilled to a smoky, tender finish. Serves 4.
# What goes in:
→ Chicken
01 - 1.5 lbs chicken legs and thighs, skinless
→ Marinade
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons tandoori masala or mild curry powder
05 - 1 tablespoon ginger paste
06 - 1 tablespoon garlic paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder, adjust to taste
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons vegetable oil
→ Garnish
14 - Fresh cilantro, chopped
15 - Lemon wedges
# Cooking steps:
01 - Make shallow diagonal slits across each chicken piece to allow the marinade to penetrate deeply into the meat.
02 - In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, chili powder, salt, and vegetable oil. Stir until a smooth, uniform paste forms.
03 - Add the chicken pieces to the marinade, turning and rubbing thoroughly to coat every surface and slit. Cover the bowl tightly and refrigerate for at least 4 hours, ideally overnight for maximum flavor absorption.
04 - Preheat the oven to 425°F (220°C) with the rack positioned in the upper third. Alternatively, prepare a hot grill for direct high-heat cooking.
05 - Arrange the marinated chicken on a wire rack set over a rimmed baking sheet, or place directly on the grill grates. Roast for 30 to 35 minutes, turning once halfway through and basting with any remaining marinade, until the chicken is cooked through and lightly charred on the edges.
06 - Transfer the chicken to a serving platter, garnish with freshly chopped cilantro and lemon wedges, and serve immediately while hot.
# Tips from flavorandfeast:
01 -
- The yogurt marinade does double duty by tenderizing the chicken and carrying every layer of spice deep into the meat.
- You get restaurant quality smoky flavor from a regular home oven with no special equipment needed.
02 -
- Skipping the scoring step means the marinade will sit on the surface and most of the flavor will cook off instead of soaking in.
- Do not skip the full preheat because putting chicken into a warming oven will steam it rather than roast it and you will lose the characteristic char.
03 -
- If you want real charcoal grill flavor without a grill, hold a small piece of natural charcoal over a flame until it glows red, place it in a small metal bowl beside the marinated chicken in a sealed container, and let the smoke perfume the meat for ten minutes before roasting.
- Pat the chicken pieces dry with paper towels before adding them to the marinade because excess moisture dilutes the spice paste and weakens the final flavor.