Save My neighbor showed up one evening with a container of tandoori chicken and changed everything about how I thought about weeknight cooking. The aroma that drifted from her kitchen—warm, smoky, layered with spices—made me stop whatever I was doing and ask for the recipe. What struck me wasn't just how good it tasted, but how achievable it seemed once I understood the logic: yogurt as a tenderizer, spices blooming in the heat, chicken turning golden and slightly charred. Now it's become my go-to dish when I want to feel like I'm actually cooking something special without spending hours in the kitchen.
I made this for my sister's book club last spring, and I remember standing in the kitchen listening to everyone at the table trying to guess what spices were in the marinade. Someone guessed cumin, someone else said turmeric, but nobody could pinpoint that smoky paprika note that makes the whole thing sing. By the time the chicken came out of the oven, golden and fragrant, I realized I'd stopped feeling nervous about feeding a crowd.
Ingredients
- Boneless, skinless chicken thighs (800g), cut into large chunks: Thighs stay juicy even when slightly overdone, which is why I choose them over breasts every time—less margin for error and better flavor.
- Plain Greek yogurt (150g): The tang keeps the marinade balanced while enzymes in the yogurt gently break down the chicken's proteins, making it tender and keeping it moist through roasting.
- Lemon juice (2 tbsp) and vegetable oil (2 tbsp): Acidity from the lemon brightens everything, and oil carries flavor while helping the spices coat evenly.
- Garlic (2 cloves, minced) and fresh ginger (1 tbsp, grated): These two build the aromatic foundation; fresh ginger has a bite that pre-ground ginger can't match.
- Ground cumin (2 tsp): Earthy and warm, cumin is the backbone spice that makes this feel authentically Indian.
- Ground coriander (2 tsp): Citrusy and subtle, coriander adds depth without being obvious.
- Smoked paprika (2 tsp): This is what gives you that restaurant-kitchen depth; regular paprika won't give you the same smoky impression.
- Garam masala (1 ½ tsp): A warm spice blend that brings all the other spices into conversation—don't skip it.
- Ground turmeric (1 tsp): A touch of turmeric gives color and an earthy note without making the dish taste medicinal.
- Chili powder (1 tsp, adjust to taste): Start with 1 tsp and add more if you want heat; you can always make it spicier but you can't take it back.
- Salt (1 tsp) and black pepper (½ tsp): Season generously at the marinade stage so the chicken absorbs flavor all the way through.
- Fresh cilantro, lemon wedges, and sliced red onion for serving: These finish the dish with brightness and texture, cutting through the richness.
Instructions
- Make the marinade:
- In a large bowl, whisk together yogurt, lemon juice, oil, minced garlic, and grated ginger until smooth. Add all the spices—cumin, coriander, paprika, garam masala, turmeric, chili powder, salt, and pepper—and whisk again until the color is even and the spices are fully dissolved. You want a thick, glossy paste that clings to a spoon.
- Marinate the chicken:
- Add the chicken pieces to the bowl and stir until every piece is completely coated in the spice mixture. Cover with plastic wrap or transfer to a sealed container and refrigerate for at least 1 hour. If you can wait overnight, do it—the chicken becomes deeper in flavor and more tender as it sits.
- Prepare for roasting:
- Preheat your oven to 220°C (430°F). Line a baking sheet with foil for easy cleanup, then place a wire rack on top. The rack lets hot air circulate underneath the chicken, so the bottom gets crispy instead of steaming.
- Arrange and roast:
- Shake off excess marinade from each chicken piece and arrange them on the wire rack in a single layer, pieces not touching. Roast for 25–30 minutes, turning the pieces halfway through so they brown evenly. You're looking for golden-brown edges and meat that's cooked through, not pink near the bone.
- Optional broil for extra crispiness:
- If you want the edges even more charred and crispy, move the oven rack to the highest position and broil for 2–3 minutes. Watch it the whole time so it doesn't burn.
- Rest and serve:
- Pull the chicken from the oven and let it rest for 5 minutes—this keeps the juices from running out when you bite into it. Garnish generously with fresh cilantro, squeeze of lemon, and a handful of sliced red onion, then serve while everything is still hot.
Save There's a moment, around minute 20 of roasting, when the kitchen fills with this particular kind of fragrant warmth—spices releasing their oils, chicken skin beginning to catch color. It stops being just a recipe and becomes something that smells like care, like you're creating something worth tasting. That's when I know the dish is going to work.
Why Marinating Matters
The yogurt marinade is doing three things at once: tenderizing the chicken through its natural enzymes, adding flavor that penetrates all the way through, and creating a protective barrier so the outside can get crispy while the inside stays moist. If you're tempted to skip marinating and just coat the chicken right before roasting, resist that urge—the hour (or overnight) makes a real difference. You'll taste the difference between chicken that's seasoned on the surface and chicken that's been properly marinated.
Spice Blending and Depth
The secret to this dish tasting like Indian restaurant food is not using one or two spices, but layering them so each one adds something different: warmth from cumin and coriander, smoke from the paprika, a subtle floral note from garam masala, earthiness from turmeric, and heat from the chili powder. Don't be tempted to use pre-made tikka paste from a jar—it's usually one-dimensional. Mixing your own spices takes two minutes and tastes noticeably better.
Serving and Variations
This chicken tastes best served immediately with warm naan or basmati rice, though it's equally good the next day cold in a salad. If you want to switch up the cooking method, grilling works beautifully—the direct heat creates even more char and smokiness. For a lighter version, you can use coconut yogurt instead of Greek yogurt, or serve with cucumber raita to cool everything down.
- Fresh cilantro and lemon juice at the end are not optional extras—they're what makes the dish taste alive.
- If you have leftover chicken, shred it and use it in wraps, grain bowls, or even chop it into a fresh salad.
- Make the marinade up to a day ahead and keep it in the fridge so you can throw the chicken in whenever you're ready to cook.
Save This is the kind of dish that makes weeknight cooking feel special, the one you reach for when you want to feed people something that tastes like you've been cooking all day. Once you make it once, you'll make it again.
Recipe FAQ
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for juiciness, but breasts can also be used.
- → Can I prepare the marinade in advance?
Yes, marinating the chicken for at least one hour or overnight enhances the flavors significantly.
- → How can I make the chicken extra crispy?
After roasting, broil the chicken for 2–3 minutes to achieve a crispier texture.
- → Are there alternatives to yogurt in the marinade?
Coconut yogurt serves as a dairy-free substitute while maintaining creaminess in the marinade.
- → What sides complement this dish well?
Naan bread, steamed rice, or fresh salad pair wonderfully with the spiced chicken.