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.
The Key Move
Marinate the chicken overnight for maximum flavor penetration and tenderness.
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The Setup
- Large Bowl
- Baking Sheet
The Mise en Place
5 of 9Your prep station before cooking begins
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.
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).
ADD
Prep aheadAdd chicken (1500 g) pieces to the marinade and ensure they are well coated.
Chicken is evenly coated in the marinade
COVER
Time-sensitivePrep aheadCover the bowl and refrigerate for at least 4 hours, or preferably overnight.
PREHEAT
Preheat oven to 450°F (232°C).
GREASE
Grease a baking sheet with vegetable oil (1 tbsp).
ARRANGE
Arrange the marinated chicken (1500 g) pieces on the prepared baking sheet in a single layer.
Chicken pieces are 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 and skin is charred. • Aromatic spices fill the kitchen.
BROIL
Time-sensitiveBroil for the last 2-3 minutes to enhance the char, watching carefully to prevent burning.
Skin is deeply charred but not burnt
REST
Let the chicken (1500 g) rest for 5 minutes before serving.
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