Indian Tikka Spiced Chicken (Printable)

Tandoori-marinated chicken roasted until crispy. Aromatic spices, yogurt base, and golden edges make this a crowd-pleasing Indian classic.

# What You Need:

→ Chicken

01 - 1.76 lb boneless, skinless chicken thighs or breasts, cut into large chunks

→ Marinade

02 - 5.3 oz plain Greek yogurt
03 - 2 tbsp fresh lemon juice
04 - 2 tbsp vegetable oil
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp smoked paprika
10 - 1.5 tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder
13 - 1 tsp salt
14 - 0.5 tsp ground black pepper

→ To Serve

15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion

# How To Make It:

01 - Whisk together yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper in a large bowl until smooth and well combined.
02 - Add chicken pieces to the marinade and coat thoroughly, ensuring all pieces are evenly covered. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for optimal flavor development.
03 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
04 - Place marinated chicken pieces on the prepared wire rack, shaking off excess marinade to prevent burning.
05 - Roast for 25 to 30 minutes, turning halfway through cooking, until chicken is cooked through with slightly charred edges. For enhanced crispiness, broil for 2 to 3 minutes at the end.
06 - Let chicken rest for 5 minutes. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The yogurt marinade tenderizes the chicken while building layers of smoky, tangy flavor that cling to every bite.
  • It looks impressive but comes together with pantry spices and minimal effort, perfect for weeknights or company.
  • Leftovers taste even better the next day, tucked into wraps or served cold over salad.
02 -
  • Don't skip the resting time after roasting, it lets the juices redistribute so every bite stays moist.
  • If your marinade looks too thick, thin it with a splash of water, but not too much or the spices won't cling properly.
  • Use a wire rack for roasting, without it the bottoms can get soggy and you'll miss out on that all over crispness.
03 -
  • For deeper color and flavor, add a pinch of Kashmiri chili powder, it's mild but vibrant.
  • If you don't have a wire rack, flip the chicken pieces more often to prevent sogginess.
  • Taste your marinade before adding the chicken, it should be bold and slightly over seasoned since some flavor will cook off.
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