Tandoori Chicken Classic (Print Version)

Yogurt-and-spice marinated chicken roasted until smoky and slightly charred; serve with cilantro and lemon wedges.

# What You’ll Need:

→ 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 - ½ teaspoon ground turmeric
11 - ½ teaspoon chili powder, adjust to taste
12 - 1½ teaspoons salt
13 - 2 tablespoons vegetable oil

→ Garnish

14 - Fresh cilantro, chopped
15 - Lemon wedges

# Steps:

01 - Using a sharp knife, make shallow diagonal slits across each piece of chicken 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. Whisk until smooth and well blended.
03 - Add the chicken pieces to the marinade, turning and rubbing to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for the deepest flavor.
04 - Preheat the oven to 425°F or prepare a hot grill for direct cooking.
05 - Arrange the marinated chicken on a wire rack set over a baking sheet, or place directly on the grill grate. 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 cooked chicken to a serving platter, garnish with chopped fresh cilantro and lemon wedges, and serve immediately while hot.

# Expert Tips:

01 -
  • The yogurt marinade does all the heavy lifting, tenderizing the chicken while infusing every fiber with warm, complex spice.
  • You get that restaurant quality char and smokiness right from your home oven without needing a tandoor.
  • It is naturally gluten free and feeds a crowd with almost no hands on effort.
02 -
  • If you pull the chicken out of the fridge and put it straight into the oven without letting it lose its chill, the outside will burn before the center cooks through.
  • The marinade needs a minimum of four hours to do anything meaningful, and anything less will leave you with chicken that tastes like plain meat with spice painted on the surface.
03 -
  • Pat the chicken dry with paper towels before scoring it so the marinade adheres directly to the meat instead of sliding off surface moisture.
  • Use your hands to mix the marinade into the chicken because a spoon will never push the spice paste into those slits the way your fingers can.

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