Indian Tikka Spiced Chicken (Printable)

Juicy chicken pieces in aromatic tandoori spice marinade, roasted to crispy perfection.

# Ingredient List:

→ Chicken

01 - 28 oz boneless skinless chicken thighs or breasts, cut into large chunks

→ Marinade

02 - 5 oz plain Greek yogurt
03 - 2 tbsp 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

→ Optional Serving

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

# Directions:

01 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor penetration.
03 - Preheat oven to 430°F. Line a baking sheet with aluminum foil and place a wire rack on top for optimal air circulation.
04 - Remove chicken from marinade, shaking off excess liquid. Arrange pieces in a single layer on the wire rack, ensuring spacing between pieces for even cooking.
05 - Roast for 25 to 30 minutes, turning halfway through cooking, until chicken is cooked through with internal temperature of 165°F and edges are slightly charred. For extra crispiness, broil for 2 to 3 minutes at the end.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh cilantro leaves and serve with lemon wedges and sliced red onion alongside naan, rice, or salad.

# Expert Advice:

01 -
  • The yogurt marinade makes the chicken incredibly tender while infusing every bite with deep, complex flavors
  • You get restaurant-quality tandoori results without needing any special equipment or a traditional clay oven
  • The spices strike that perfect balance between warming aromatic notes and just enough heat to keep things interesting
02 -
  • The wire rack is not optional here, it lets hot air circulate underneath and prevents the chicken from steaming in its own juices
  • Do not skip the resting time, otherwise all those delicious juices will run onto the cutting board instead of staying in the meat
  • If using chicken breast, reduce the cooking time slightly and watch carefully to avoid drying it out
03 -
  • Pat the chicken partially dry before marinating, this helps the yogurt mixture stick better and promotes more even browning
  • Line your baking sheet with foil underneath the wire rack for incredibly easy cleanup afterward
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