Tandoori chicken with yogurt and lemon marinade

My grandmother kept a battered tin of spices on the stove and a secret grin whenever she pulled a tray of tandoori chicken from the oven — that smell of char, lemon, and warm yogurt stuck with me like syrup on a spoon. I still picture her rubbing the thighs with a paste that stained her fingers pink and laughing when the dog crept close for a taste. This recipe grew from that kitchen memory: simple, forgiving, and loud with flavor. It never demands perfection, just patience — a good long soak in a tangy marinade and a hot oven to give you those beautiful, slightly charred edges. Trust me, the first bite will make you want to call someone and tell them you finally nailed it.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus 2 hours to overnight marinating)
• Cook Time: 30–35 minutes
• Total Time: 2 hours 50 minutes–overnight (including marinating)

Why This Recipe is Awesome

This tandoori chicken hits the sweet spot between hands-off and impressive. The yogurt-laden marinade keeps the meat tender and juicy while the spices create a warm, aromatic crust that crisps at the edges. It smells like nostalgia, tastes smoky and bright from the lemon, and looks restaurant-ready with minimal effort — it’s so easy even your oven can’t mess it up. Plus, those charred bits? Pure joy. Who doesn’t love crispy edges and a juicy center?

Ingredients

For the Main Dish:

• 2 pounds bone-in, skin-on chicken thighs or drumsticks (about 6–8 pieces)
• 1 cup plain yogurt (Greek or regular)
• 2 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tbsp garam masala
• 1 tsp ground cumin
• 2 tbsp paprika (sweet or smoked)
• 1 tsp turmeric
• 1 tsp kosher salt (adjust to taste)
• 1 tsp chili powder or cayenne (optional — ½ tsp for mild, 1 tsp for heat)
• 1 tbsp vegetable oil or neutral oil
• 1 tsp onion powder (optional)

For the Sauce / Garnish (optional):

• 1/2 cup plain yogurt mixed with 1 tbsp lemon juice and a pinch of salt (quick raita)
• Fresh cilantro leaves and lemon wedges for serving
• Sliced red onion or cucumber salad, for crunch

How I Make It

Step 1:

Preheat the oven to 425°F. Pat the chicken dry with paper towels — that little step helps the marinade stick and the skin crisp. In a big bowl combine the yogurt, lemon juice, grated ginger, minced garlic, garam masala, paprika, ground cumin, turmeric, salt, and oil. Whisk until smooth and fragrant; you’ll smell the warm spices right away.

Step 2:

Score the chicken lightly with a sharp knife in a few places so the marinade gets inside. Toss each piece in the marinade, rubbing it under the skin and into the scores. Cover the bowl and refrigerate for at least 2 hours, ideally overnight. Pro tip: if you forget, even 30 minutes helps — but the longer you wait, the more the flavors sink in.

Step 3:

Arrange the chicken on a rimmed baking sheet lined with foil and a wire rack if you have one (the rack helps air circulate and crisps the bottom). Spoon any extra marinade over the pieces. Slide the tray into the oven and bake for 25–30 minutes, until the skin looks deep golden and the juices run clear. Midway through, spoon pan juices over the pieces for glossy color.

Step 4:

Turn the oven to broil and broil on high for 2–3 minutes to get those charred edges — watch closely so nothing burns. Listen for the faint sizzle and breathe in the smoky-spiced aroma. Check doneness with a meat thermometer; the internal temperature should read 165°F in the thickest part.

Step 5:

Remove the chicken and let it rest for 5 minutes — juices redistribute and every bite stays juicy. Scatter chopped cilantro and squeeze extra lemon over the top. Serve with the quick raita, warm naan, or fluffy basmati rice. Snap a photo before the first bite; it looks gorgeous and tastes even better.

Pro Tips

• Marinate overnight if you can — the acid in the lemon and the enzymes in the yogurt really tenderize the meat.
• Use a wire rack on a sheet pan for crisp skin all around. If you don’t have one, flip the pieces halfway through baking.
• Don’t skip the broil for 2–3 minutes. That final char adds smoky complexity that makes this feel authentic.
• If you want deeper smokiness, add 1/2 tsp smoked paprika or finish with a tiny splash of liquid smoke.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or paneer for a vegetarian option — press tofu, then marinate and bake the same way (texture will be firmer).
• Use Greek yogurt for a thicker marinade; regular plain yogurt works fine and yields a lighter coating.
• For dairy-free, use unsweetened coconut yogurt or a soy-based plain yogurt and keep the lemon to maintain tang; the flavor shifts slightly but stays bright.
• Replace garam masala with a mix of ground coriander, cinnamon, and a pinch of cloves if you’re in a pinch — flavor will be close but not identical.

Variations & Tips

• Spicy kick: Add an extra 1 tsp cayenne or a tablespoon of hot sauce to the marinade.
• Kid-friendly: Cut the chili and cayenne in half and increase the paprika for color without heat.
• Grill version: Cook over medium-high heat for 20–25 minutes, turning once until slightly charred.
• Air-fryer hack: Air-fry at 400°F for 18–22 minutes, flipping halfway, for extra-crispy skin.
• Herb-forward: Stir chopped mint and cilantro into the yogurt sauce for a fresh finish.
• Creative twist: Add 2 tbsp mango chutney to the marinade for a sweet-tangy glaze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken up to 24 hours in the fridge for best flavor. You can also freeze the marinated raw chicken for up to 3 months; thaw in the fridge before baking. Reheat cooked chicken gently in a 350°F oven for 10–12 minutes to avoid drying it out.

Can I double the recipe?

Sure thing. Use two baking sheets or bake in two batches to avoid overcrowding. If you stack pieces, they’ll steam instead of crisp.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap.

How do I know it’s done?

Check the thickest part with a thermometer — when it reaches 165°F, it’s safe and juicy. Look for golden, slightly charred edges and clear juices (not pink).

What if I don’t have ingredient X?

If you lack garam masala, use curry powder plus a pinch of cinnamon and cloves. No paprika? Use smoked paprika or a mix of chili powder and a touch of sweet paprika.

How I Like to Serve It

I plate this with warm naan, a bowl of basmati rice, and that cooling yogurt raita so everyone can build bowls. At picnics or summer BBQs, I toss it with sliced cucumber and tomatoes for a quick salad. It pairs with a tangy mango lassi or a crisp lager — perfect for weeknight dinners or showing off at weekend gatherings. It’s versatile and always feels a little celebratory.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until just warmed through.
• Safe internal temperature for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: You made it — now go impress someone (or just yourself) with this juicy, tangy, charred tandoori chicken. It smells like a memory and tastes like a warm hug.