Indian Tikka Spiced Chicken (Print View)

Juicy chicken bathed in fragrant spices and yogurt, roasted to golden crispiness with rich Indian aromas.

# Components:

→ Chicken

01 - 28 oz boneless, skinless chicken thighs, cut into large chunks

→ Marinade

02 - 5.3 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp smoked paprika
10 - 1 ½ tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder, adjust to taste
13 - 1 tsp salt
14 - ½ tsp ground black pepper

→ To Serve (optional)

15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion

# Directions:

01 - Whisk together Greek yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper until smooth.
02 - Coat chicken pieces thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.
03 - Set the oven to 430°F. Line a baking sheet with foil and place a wire rack on top to allow airflow beneath the chicken.
04 - Place marinated chicken pieces evenly on the wire rack, shaking off excess marinade to prevent dripping.
05 - Cook the chicken for 25 to 30 minutes, turning halfway through, until cooked through with slightly charred edges. For added crispiness, broil for 2 to 3 minutes at the end.
06 - Allow the chicken to rest for 5 minutes after roasting. Garnish with fresh cilantro leaves, lemon wedges, and sliced red onion before serving.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy inside while the edges get crispy and caramelized, which feels like you've unlocked a secret.
  • It tastes like restaurant-quality Indian food but takes less time than ordering delivery.
  • One bowl of marinade does all the heavy lifting, so cleanup is genuinely easy.
02 -
  • The wire rack is worth using—it's the difference between crispy chicken and soggy chicken that steams in its own marinade.
  • Don't skip the resting period at the end, no matter how hungry you are; it genuinely makes the chicken juicier.
  • Chicken thighs are more forgiving than breasts, but if using breasts, watch the clock carefully and don't overdo it.
03 -
  • Line your baking sheet with foil before putting the rack on top—it saves cleanup and lets you reuse the foil next time.
  • Toast your spices in a dry pan for 30 seconds before whisking them into the yogurt if you want to deepen their flavors even more.
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