Spicy Yogurt-Marinated Chicken Tandoori
This Spicy Yogurt-Marinated Chicken Tandoori features bone-in chicken pieces soaked in a bold, fragrant yogurt marinade loaded with garam masala, cayenne, ginger, and garlic, then broiled until deeply charred and irresistibly juicy.It is a stunning, flavor-packed dinner that comes together with minimal hands-on effort and delivers results that rival your favorite Indian restaurant every single time.
Equipment
- Large mixing bowl
- Wire rack
- Rimmed baking sheet
- Instant-read thermometer
- Sharp knife
Ingredients
- 3 lbs bone-in chicken pieces thighs and drumsticks recommended
- 1 cup full-fat plain yogurt
- 5 cloves garlic grated or minced
- 1 tbsp fresh ginger grated
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp neutral oil such as avocado or canola oil
- 2 tsp garam masala
- 2 tsp smoked paprika
- 1 tsp cayenne pepper adjust to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder optional, for color and mild heat
- 1.5 tsp salt or to taste
- 1 tbsp fresh cilantro chopped, for garnish
- 1 whole lemon cut into wedges, for serving
Instructions
- Score the chicken pieces deeply with a sharp knife, cutting 2 to 3 slashes per piece all the way down to the bone. This allows the marinade to penetrate and flavor the meat fully.
- In a large mixing bowl, whisk together the yogurt, grated garlic, grated ginger, lemon juice, oil, garam masala, smoked paprika, cayenne, cumin, coriander, Kashmiri chili powder if using, and salt until fully combined into a smooth, vibrant marinade.
- Add the scored chicken pieces to the bowl and use your hands to work the marinade into every slash and surface of the meat. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for maximum flavor and tenderness.
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature. This promotes even cooking from edge to center.
- Position an oven rack about 6 inches from the broiler element and preheat the broiler on high for at least 10 minutes. Line a baking sheet with foil and set a wire rack on top. Arrange the marinated chicken pieces on the rack in a single layer.
- Broil the chicken for 10 to 12 minutes until the coating is deeply charred in spots and caramelized. Flip each piece carefully using tongs and broil for another 8 to 10 minutes until the juices run clear and an instant-read thermometer inserted at the thickest point reads 165 degrees F (74 degrees C).
- Remove the chicken from the oven and let it rest on the rack for 5 minutes before serving. Garnish with freshly chopped cilantro and serve with lemon wedges alongside cilantro rice, tandoori roti, or a crisp cilantro salad.
Notes
For best results, marinate the chicken overnight. Always use full-fat yogurt for the most flavorful crust. Score the chicken generously so the marinade can reach the bone. Watch the broiler closely during the last few minutes as broiler intensities vary. Leftovers keep well in the refrigerator for up to 3 days and reheat best in a hot oven rather than a microwave.