Yogurt Marinated Tandoori Chicken

Name: Yogurt Marinated Tandoori Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2½ lb (1100 g) bone-in, skinless chicken thighs (about 5 oz / 140 g each), about 8 thighs, trimmed of excess fat and patted very dry; 2 tsp (12 g) fine sea salt; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; divided, 1 tbsp for the chicken and 2 tbsp for the marinade; 1 cup (245 g) plain whole-milk yogurt, full-fat, not Greek, stirred smooth; 2 tbsp (20 g) fresh ginger, peeled and finely grated; 5 cloves (15 g) garlic cloves, finely grated or pressed; 1 tbsp (6 g) garam masala; 1 tbsp (7 g) sweet paprika; 2 tsp (4 g) ground cumin; ½ tsp (1½ g) ground turmeric; ½ tsp (1 g) cayenne pepper or Kashmiri chili powder, use ¼ tsp for mild (optional); 2 tbsp (28 ml) neutral oil (avocado or canola), plus a little extra for the rack; 2 tbsp (6 g) fresh cilantro, roughly chopped; ½ small (50 g) red onion, sliced into thin half-moons (optional); 1 medium (100 g) lemon, cut into 4 wedges

From the MyKitchenBank Kitchen

Juicy bone-in chicken thighs soaked in a tangy yogurt, ginger, garlic and garam masala marinade, then roasted at high heat and finished under the broiler for the charred edges of a tandoor, no clay oven needed.

Prep: 25 min
Cook: 40 min
Wait: 4 hr 50 min
Total: 5 hr 55 min
Makes: 8 chicken thighs (4 servings of 2 thighs)

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Ingredients

4 servings

2½ lb (1100 g) bone-in, skinless chicken thighs (about 5 oz / 140 g each), about 8 thighs, trimmed of excess fat and patted very dry
2 tsp (12 g) fine sea salt
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; divided, 1 tbsp for the chicken and 2 tbsp for the marinade
For the marinade
1 cup (245 g) plain whole-milk yogurt, full-fat, not Greek, stirred smooth
2 tbsp (20 g) fresh ginger, peeled and finely grated
5 cloves (15 g) garlic cloves, finely grated or pressed
1 tbsp (6 g) garam masala
1 tbsp (7 g) sweet paprika
2 tsp (4 g) ground cumin
½ tsp (1.5 g) ground turmeric
½ tsp (1 g) cayenne pepper or Kashmiri chili powder, use ¼ tsp for mild (optional)
2 tbsp (28 ml) neutral oil (avocado or canola), plus a little extra for the rack
To serve
2 tbsp (6 g) fresh cilantro, roughly chopped
½ small (50 g) red onion, sliced into thin half-moons (optional)
1 medium (100 g) lemon, cut into 4 wedges

Equipment (8)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Wire cooling rack that fits inside the baking sheet
Aluminum foil
Large mixing bowl, 3-quart (3 L)
Microplane or fine grater
Sharp paring knife
Instant-read thermometer
Tongs

Steps

Before you start

Plan ahead: the chicken needs at least 4 hours in the marinade, and 8 to 12 hours gives the best flavor and tenderness.
Use whole-milk plain yogurt (not Greek). Thick Greek yogurt clings too heavily and scorches before the chicken cooks through.
Wear gloves or wash your hands well after grating ginger and handling the turmeric, which stains skin and countertops.
You need an instant-read thermometer. Color alone is not a reliable sign of doneness with this red marinade.

1
Slash and salt chicken
- Pat the thighs very dry with paper towels.
- With a paring knife, cut two parallel slashes about ½ inch (1.25 cm) deep into the meaty side of each thigh, cutting down toward the bone.
- Place in a large bowl and toss with the salt and 1 tablespoon of the lemon juice, working it into the slashes.
- Let sit at room temperature for 15 minutes while you make the marinade.
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Ready when: Surface of the chicken looks slightly damp and seasoned
Tip: Slashing lets the marinade reach the center and helps thick thighs cook evenly.
2
Mix the marinade
- In a separate medium bowl, whisk together the yogurt, the remaining 2 tablespoons lemon juice, ginger, garlic, garam masala, paprika, cumin, turmeric, cayenne (if using) and oil until completely smooth.
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Ready when: Marinade is a uniform deep orange-red with no streaks of spice or lumps of yogurt
3
Coat the chicken
- Pour the marinade over the chicken.
- Turn the thighs with your hands or tongs, pushing the marinade into the slashes and under any flaps of meat, until every piece is thickly coated.
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Ready when: No bare chicken is visible
Tip: Use a non-reactive glass or stainless bowl, or a zip-top bag, as the acid can react with aluminum.
4
Marinate in the fridge
- Cover the bowl tightly and refrigerate for at least 4 hours and up to 12 hours.
- Past 12 hours the acid can make the surface of the meat mushy.
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Tip: Take the bowl out of the fridge 30 minutes before cooking so the chicken is not ice-cold going into the oven. You can use this window for preheating.
5
Preheat and set upOven 450°F / 230°C
- Position an oven rack in the upper third and preheat the oven to 450°F (230°C).
- Line a rimmed baking sheet with foil, set a wire rack on top, and brush the rack lightly with oil so the chicken won't stick.
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Ready when: Oven has reached 450°F (230°C) and the chicken feels cool, not cold
Tip: Foil makes cleanup far easier because the marinade drips and chars.
6
Arrange on the rack
- Lift each thigh out of the bowl, letting the excess marinade drip off, but leave a thick, even coating on the meat.
- Arrange the thighs meaty-side up on the rack, with about 1 inch (2.5 cm) between them.
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Ready when: Thighs sit in a single layer, none touching
Tip: Discard any leftover marinade that touched raw chicken. Don't use it as a sauce.
7
Roast the chickenOven 450°F / 230°C
- Roast on the upper rack at 450°F (230°C) for 28 to 32 minutes, without turning.
- The marinade will dry into a deep red crust with a few darker spots.
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Ready when: Thickest part of a thigh (not touching bone) reads 165°F (74°C) and the juices run clear
Tip: Check a couple of the largest thighs; sizes vary and smaller ones may finish sooner.
8
Broil to charOven 500°F / 260°C
- Switch the oven to broil on high, keeping the rack in the upper third (about 6 inches/15 cm from the element).
- Broil for 4 to 6 minutes, watching closely, until the edges and high points are blistered and charred in spots.
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Ready when: Dark char spots on the crust and the thickest part reads 175°F (80°C)
Tip: Do not walk away: yogurt marinade goes from charred to burnt in under a minute. If browning too fast, move the pan down one rack position.
9
Rest the chicken
- Remove the pan from the oven and let the chicken rest on the rack for 5 minutes so the juices settle back into the meat.
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Ready when: Juices are no longer bubbling and the crust looks set
10
Garnish and serve
- Pile the thighs on a platter.
- Scatter with the cilantro and the sliced red onion, if using, and serve with the lemon wedges for squeezing over the top.
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Tip: Serve with basmati rice, warm naan and cucumber raita to balance the heat.

Good to know

Tips

Keep a thick coat of marinade on the chicken when you transfer it to the rack; that coating becomes the flavorful crust.
Use a rack over the pan so hot air circulates and the underside roasts instead of stewing in drippings.
For smoky flavor like a real tandoor, finish the thighs for 1 to 2 minutes on a very hot grill or cast-iron pan.
Thighs are forgiving, so cooking to 175°F (80°C) keeps them tender, as the connective tissue breaks down.

Make ahead

"The chicken can marinate up to 12 hours in the fridge. You can also freeze the raw chicken in the marinade in a zip-top bag for up to 2 months; thaw overnight in the fridge before roasting."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked chicken in an airtight container for up to 4 days. Freezer: freeze cooked chicken for up to 3 months. Reheat covered with foil in a 350°F (175°C) oven for 15 to 20 minutes until steaming hot and 165°F (74°C) inside, or microwave in short bursts."

Substitutions

bone-in, skinless chicken thighs (about 5 oz / 140 g each) → boneless, skinless chicken thighs. Roast 18 to 22 minutes at 450°F (230°C) before broiling; cook to 175°F (80°C). Drumsticks also work, allowing 35 to 40 minutes.
plain whole-milk yogurt → Greek yogurt thinned with 2 tablespoons milk. Whisk until pourable, using 3/4 cup (180 g) Greek yogurt plus the milk. Non-dairy unsweetened yogurt also works.
sweet paprika → Kashmiri chili powder. Gives the classic red color with mild heat; use the same amount and skip the cayenne.
fresh lemon juice → fresh lime juice. Use the same amount; the flavor is slightly sharper.