SaveChicken Tandoori
Vibrant red, smoky, charred chicken marinated in spiced yogurt. Deeply flavored from hours of marination, with edges that shatter when you bite in.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $11.00 · $1.83/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 lb chicken legs and thighs (bone-in, skin removed, scored)
- 1 cup plain whole milk yogurt
- 3 tbsp lemon juice
- 5 cloves garlic (grated)
- 2 tbsp fresh ginger (grated)
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp Kashmiri chili powder (for color and mild heat)
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 2 tbsp vegetable oil
- 6 whole lemon wedges (for serving)
- 1/4 cup fresh cilantro (for garnish)
- 1 small red onion (sliced into rings)
Instructions
- 1
Score the chicken pieces with deep cuts to the bone, about 1 inch apart. This lets the marinade penetrate deeply. Rub lemon juice and salt into the cuts and let sit 15 minutes.
Scoring is essential. Without it, the marinade just coats the surface instead of flavoring the meat.
- 2
Mix yogurt, garlic, ginger, all spices, and oil into a smooth paste. Coat the chicken thoroughly, working the marinade into every score mark. Cover and refrigerate at least 4 hours, ideally overnight.
The two-stage marination (lemon/salt first, then yogurt/spice) is how tandoori restaurants get flavor to the bone.
- 3
Remove chicken from the fridge 30 minutes before cooking. Preheat oven to 500°F (as hot as it goes) with a rack in the upper third. Place chicken on a wire rack over a foil-lined baking sheet.
- 4
Roast at 500°F for 15 minutes. Reduce oven to 400°F and continue roasting 15-20 more minutes until the edges are deeply charred and internal temperature reaches 165°F. The yogurt marinade will blacken in spots — that is the goal.
Restaurant secret: The blackened, charred edges of the yogurt marinade are the best part. Don't be afraid of high heat.
- 5
Rest 10 minutes. Serve on a platter with onion rings, lemon wedges, and fresh cilantro. Squeeze lemon over each piece before eating.
The fresh lemon at the end is not optional. The acid against the smoky char is what makes tandoori tandoori.
Pairs With
Kingfisher or Taj Mahal lager
Light and crisp, the classic pairing in Indian restaurants
Aromatic, full-bodied white
Stone fruit and floral notes complement the warm spice blend
Thick mango yogurt drink
Creamy sweetness cools the spice heat beautifully
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Bollywood classics, sitar-infused beats, and world fusion that matches the complexity of the spices.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Kashmiri chili powder gives the iconic red color without overwhelming heat. Paprika is the closest substitute.
- •Removing the skin allows the marinade to directly contact the meat. The yogurt chars and forms a new crust.
- •Restaurant secret: Thread the chicken onto metal skewers for the grill. The metal conducts heat into the center for faster, more even cooking.
Substitutions
- Kashmiri chili powder → equal parts paprika and cayenne
- chicken legs and thighs → whole chicken, spatchcocked
- plain whole milk yogurt → coconut yogurt for dairy-free
Leftovers
Refrigerate up to 4 days. Incredible cold in a wrap or reheated under the broiler.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
