Tandoori Chicken Smoky Marinated (Print-Friendly Version)
Spiced yogurt-marinated chicken baked until smoky and tender, capturing classic Indian flavors in every bite.
# What You Need:
→ Main
01 -
1.5 kg chicken pieces (drumsticks and thighs preferred)
→ Marinade
02 -
375 ml plain full-fat yogurt
03 -
2 tablespoons vegetable oil
04 -
1.5 tablespoons lemon juice
05 -
2 teaspoons grated fresh ginger
06 -
5 garlic cloves, minced
07 -
3 teaspoons garam masala
08 -
1.5 tablespoons paprika
09 -
1 teaspoon turmeric powder
10 -
2 teaspoons ground cumin
11 -
2.5 teaspoons ground coriander
12 -
0.5 teaspoon cayenne pepper
13 -
1 teaspoon salt
→ To Serve
14 -
Fresh cilantro leaves, for garnish
15 -
Lemon wedges
# How to Make It:
01 -
In a large mixing bowl, whisk together yogurt, vegetable oil, lemon juice, grated ginger, minced garlic, garam masala, paprika, turmeric, ground cumin, ground coriander, cayenne pepper, and salt until thoroughly blended.
02 -
Using a sharp knife, make two to three deep slashes in each piece of chicken to promote even marination.
03 -
Add chicken pieces to the marinade, ensuring each piece is completely coated. Cover the bowl and refrigerate for a minimum of 12 hours and up to 24 hours for optimal flavour development.
04 -
Preheat the oven to 200°C. Line a baking tray with aluminium foil and position a wire rack over it. Lightly grease the rack to prevent sticking.
05 -
Arrange marinated chicken on the rack. Bake for 30 minutes, then turn each piece and continue baking for an additional 10–15 minutes until the chicken is fully cooked and slightly charred. Verify the internal temperature reaches 75°C.
06 -
Allow the chicken to rest for several minutes. Garnish with fresh cilantro leaves and serve immediately with lemon wedges.
# Important Notes:
01 -
For more authentic smoky notes, briefly broil the chicken at the end of baking or use a smoking technique if available.