Tandoori Chicken

Tandoori chicken is one of those recipes that smells like celebration the moment it hits the oven. This version uses a simple yogurt-based marinade, warm spices, and quick baking so you get charred, fragrant pieces without a tandoor. It’s great for weeknight dinners when you want bold flavor with minimal fuss — and if you like fast chicken dinners, check out this 30-minute chicken and dumplings biscuits for another crowd-pleasing option.

Why you’ll love this dish

Tandoori chicken brings vibrant color and smoky spice to the table with very little hands-on work. The yogurt tenderizes the meat, while garam masala, turmeric and cumin build deep, layered flavor. Make it for family dinners, small dinner parties, or meal-prep — it reheats well and pairs with simple sides.

“We made this for a midweek dinner and everyone went back for seconds — bright, tangy, and perfectly spiced.”

This recipe is forgiving: marinate overnight for maximum flavor, or just an hour when you’re short on time.

How this recipe comes together

Start by mixing the marinade into a smooth, fragrant paste. Coat chicken pieces thoroughly so every bite picks up spice and acidity. After a rest in the fridge the yogurt breaks down proteins and keeps the meat tender. Baking at a relatively high temperature gives the edges a light char while keeping the interior juicy. Total active time is about 15–20 minutes; hands-off marinating adds passive time.

What you’ll need

• 1 cup plain yogurt (dairy or plant-based) — use Greek for thicker marinade or regular for a looser coat
• 2 tablespoons grated fresh ginger (or 1 tbsp ground ginger in a pinch)
• 1 tablespoon ground turmeric
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons lemon juice (fresh is best)
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• Salt to taste (start with 1 teaspoon)
• 500 g chicken breast, cut into pieces (thighs or bone-in cuts also work)

Notes: If you want more heat, add 1/2–1 teaspoon cayenne or Kashmiri chili for color. For a richer finish, add 1 tablespoon vegetable oil to the marinade.

Step-by-step instructions

1. In a large bowl, whisk together yogurt, grated ginger, turmeric, garam masala, cumin, coriander, lemon juice, minced garlic, and salt until homogenous.
2. Add the chicken pieces and turn them in the marinade so each piece is fully coated. Use a spatula or your hands for best coverage.
3. Cover the bowl and refrigerate. Marinate at least 1 hour; overnight yields deeper flavor and more tender meat.
4. Preheat the oven to 200°C (400°F). Line a baking tray with foil or parchment and lightly oil the surface to prevent sticking.
5. Arrange marinated chicken in a single layer with space between pieces so they roast rather than steam.
6. Bake 20–25 minutes, flipping once halfway through, until cooked through and slightly charred at the edges (internal temperature should read 74°C / 165°F for chicken breast).
7. Optional: Broil 1–2 minutes at the end for extra char — watch closely to prevent burning. Let rest 5 minutes before serving.

Best ways to enjoy it

Serve warm with lemon wedges and a scattering of chopped cilantro. Popular pairings:

• Basmati rice or jeera (cumin) rice
• Warm naan or flatbreads and a side of simple raita (yogurt cucumber sauce)
• Charred vegetables or a fresh kachumber salad for brightness

For a contrasting flavor profile, try this balsamic baked chicken breast with mozzarella as a tangy complement on the same menu. For plating, fan 3–4 pieces over rice and spoon any resting juices on top.

Storage and reheating tips

• Refrigeration: Store cooled cooked chicken in an airtight container for 3–4 days.
• Freezing: Freeze cooked pieces for up to 2–3 months. Thaw overnight in the fridge before reheating.
• Reheating (oven): Preheat to 180°C (350°F). Place chicken in a single layer on a tray, cover loosely with foil, and heat 10–15 minutes until warmed through.
• Reheating (stovetop): Sear in a skillet over medium heat with a splash of oil for 3–5 minutes, turning, to revive char and avoid drying.
• Microwave: Use only for short reheats; cover and heat in 30–45 second bursts to avoid rubbery texture.

Always reheat to an internal temperature of 74°C (165°F) for safety.

Pro chef tips

• Marinate longer for tenderness: the yogurt’s lactic acid gently breaks down proteins — 6–12 hours is ideal.
• Uniform pieces cook evenly: cut chicken into similar sizes.
• Use bone-in thighs for juicier results if you dislike the dryness of breasts. Add 5–10 minutes to cook time.
• For color and extra smokiness, finish briefly under the broiler or hit with a culinary torch.
• If you want authentic charred flavor without a grill, sear on a hot cast-iron skillet for 1–2 minutes per side before baking.
• Keep a little marinade aside before adding raw chicken if you want a sauce; do not reuse marinade that contacted raw meat unless you boil it first.

Recipe variations

• Vegetarian: Swap chicken for cauliflower florets, paneer cubes, or firm tofu. Roast until edges brown.
• Spicy: Add 1 teaspoon Kashmiri chili powder or cayenne for heat and color.
• Smoky: Stir 1/2 teaspoon smoked paprika into the marinade or add a few drops of liquid smoke.
• Lighter: Use low-fat yogurt and bake on a rack so excess moisture drains away.
• Grill/BBQ: Cook over medium-high heat for charred edges and smoky flavor — watch for flare-ups from the yogurt marinade.

Common questions

Q: How long should I marinate the chicken?
A: Minimum 1 hour for decent flavor; 6–12 hours (overnight) is best. Avoid much longer than 24 hours with very acidic marinades to prevent mushy texture.

Q: Can I use chicken thighs instead of breasts?
A: Yes — thighs are more forgiving and stay juicier. Increase bake time by about 5–10 minutes for bone-in thighs and check doneness with a thermometer.

Q: Is the yogurt necessary?
A: Yogurt tenderizes and carries spices; if you must skip it, use buttermilk or a light oil-lemon marinade, but texture and flavor will differ.

Q: Can I make this ahead for a party?
A: Yes. Marinate the chicken up to 24 hours ahead and store covered in the fridge. You can par-cook and reheat briefly before serving, or roast fresh and hold warm in a low oven.

Q: Is it safe to reuse the leftover marinade as a sauce?
A: Only if you boil it for several minutes to kill any raw-bacteria. Best practice is to reserve some marinade before adding raw chicken.

If you have other questions about ingredient swaps, timing, or pairing ideas, ask and I’ll tailor suggestions to your pantry and taste.

Tandoori Chicken

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A delicious baked tandoori chicken made with a yogurt-based marinade and warm spices, perfect for weeknight dinners or gatherings.

• Author: ayoboyo021gmail-com
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Indian
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 1 cup plain yogurt
• 2 tablespoons grated fresh ginger
• 1 tablespoon ground turmeric
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• Salt to taste
• 500 g chicken breast, cut into pieces

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Instructions

1. In a large bowl, whisk together yogurt, grated ginger, turmeric, garam masala, cumin, coriander, lemon juice, minced garlic, and salt until homogenous.
2. Add the chicken pieces and turn them in the marinade to coat fully.
3. Cover the bowl and refrigerate for at least 1 hour.
4. Preheat the oven to 200°C (400°F) and line a baking tray with foil or parchment.
5. Arrange marinated chicken in a single layer on the tray.
6. Bake for 20–25 minutes, flipping once until cooked through and slightly charred.
7. Optional: Broil for an additional 1–2 minutes for extra char. Let rest for 5 minutes before serving.

Notes

For spiciness, add cayenne or Kashmiri chili. Marinate overnight for deeper flavor.