Tandoori Chicken — Yogurt Marinated
Experience the magic of North Indian cuisine with this easy tandoori chicken recipe. The overnight yogurt marinade creates tender, flavorful chicken with a smoky char.
Tandoori Chicken — Yogurt Marinated
Experience the magic of North Indian cuisine with this easy tandoori chicken recipe. The overnight yogurt marinade creates tender, flavorful chicken with a smoky char.
Key move
Marinate the chicken overnight for maximum flavor penetration and tenderness.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- Large Bowl
- Baking Sheet
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/1)
The Spice Blend (0/3)
Chicken is not cooking evenly.
Ensure chicken pieces are of similar size and thickness. Rotate the baking sheet halfway through cooking.
Marinade is too thick.
Add a tablespoon or two of water to thin the marinade.
Chef's Notes
Pat chicken dry before marinating for better adherence and browning.
For a smoky flavor without a grill, broil chicken on high heat, turning once.
Marinate chicken up to 24 hours ahead for deeper flavor.
Serve with cooling raita, fresh mint chutney, and warm naan.
The Method
MIX
Prep aheadIn a large bowl, combine yogurt, ginger-garlic paste (2 tbsp), tandoori masala (3 tbsp), lemon juice (2 tbsp), garam masala (1 tsp), Kashmiri chili powder (1 tsp), and salt (1½ tsp).
Yogurt mixture is smooth and well combined.
ADD
Prep aheadAdd chicken (1500 g) pieces to the marinade and ensure they are well coated.
Chicken pieces are evenly coated with the marinade.
COVER
Time-sensitivePrep aheadCover the bowl and refrigerate for at least 4 hours, or preferably overnight.
Bowl is covered and chicken is marinating in the refrigerator.
PREHEAT
Preheat oven to 450°F (232°C).
Oven is preheated to the correct temperature.
GREASE
Grease a baking sheet with vegetable oil (1 tbsp).
Baking sheet is lightly greased with oil.
ARRANGE
Arrange the marinated chicken (1500 g) pieces on the prepared baking sheet in a single layer.
Chicken pieces are arranged in a single layer on the baking sheet, not overcrowded.
BAKE
Bake for 20-25 minutes, or until the chicken (1500 g) is cooked through and the skin is nicely charred.
Chicken is cooked through with nicely charred skin.
BROIL
Time-sensitiveBroil for the last 2-3 minutes to enhance the char, watching carefully to prevent burning.
Chicken skin is deeply charred but not burnt.
REST
Let the chicken (1500 g) rest for 5 minutes before serving.
Chicken has rested for 5 minutes.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
+1 more collection inside Recipes.
Browse all recipe paths →Master These Next
Palak Paneer — Creamy Spinach
Experience the authentic flavors of North India with this creamy and vibrant Palak Paneer. The secret to the perfect green hue is revealed in this easy-to-follow recipe.
Chicken Tikka Masala
Experience the magic of British-Indian cuisine with this Chicken Tikka Masala. Tender chicken and a creamy tomato sauce make for a flavorful, comforting dish.
Chana Masala — Chickpea Curry
Experience the vibrant flavors of Punjab with this authentic Chana Masala recipe. A hearty and tangy chickpea curry that will warm your soul.