Tandoori Chicken Yogurt Spice Blend (Print Version)
Tender chicken pieces marinated in aromatic spiced yogurt, then 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, adjusted to taste
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, for garnish
16 - Lemon wedges, for serving
# Directions:
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 the mixture is completely smooth and homogeneous.
02 - Using a sharp knife, score the chicken pieces lightly in a few places to allow deeper flavor penetration. Add the chicken to the marinade and turn each piece to coat thoroughly and evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight yields the most flavorful results.
03 - Preheat the oven to 430°F. Line a baking tray with aluminum foil and set a wire rack on top to allow air circulation and even cooking around the chicken.
04 - Remove the chicken from the refrigerator and arrange the pieces on the prepared wire rack. Bake for 25 to 30 minutes, turning the pieces halfway through the cooking time, until the chicken is fully cooked through and develops a slightly charred, golden exterior.
05 - Brush the hot chicken with melted butter for added richness, 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 every layer of spice straight into the meat.
- That slightly blackened edge you get from a hot oven mimics real tandoor char without any special equipment.
02 -
- If you skip the scoring step, the marinade sits on the surface and you lose the deep seasoning that makes this dish special.
- Overnight marination is not optional if you want the real deal, four hours gets you there but eight hours transports you.
03 -
- If your tandoori masala blend is old and faint, toast it dry in a pan for thirty seconds before adding it to the yogurt to wake it back up.
- Crowding the pan is the enemy of char, give every piece of chicken room to breathe and brown properly.