Indian Tikka Spiced Chicken (Printable)

Tender chicken infused with tandoori spices and yogurt, oven-roasted to a golden crisp.

# What You'll Need:

→ Chicken

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

→ Marinade

02 - 5.3 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 ½ tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder
13 - 1 tsp salt
14 - ½ tsp ground black pepper

→ To Serve (optional)

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

# Method:

01 - In a large bowl, whisk together yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper until smooth.
02 - Add chicken pieces to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
03 - Set oven to 430°F. Line a baking sheet with foil and place a wire rack on top.
04 - Place marinated chicken pieces on the wire rack, shaking off excess marinade.
05 - Roast for 25 to 30 minutes, turning halfway through, until cooked through and slightly charred. For extra 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.

# Expert Advice:

01 -
  • The yogurt marinade keeps the chicken impossibly juicy while the spices create a deeply caramelized crust.
  • It's ready in under two hours total, with most of that time being hands-off marinating.
  • One bowl, one pan, and you've got a restaurant-quality dish that feels like you've been cooking all day.
02 -
  • Don't skip the wire rack—it's the difference between steamed chicken and crispy-edged perfection.
  • Thighs truly do stay moister than breasts, and once you taste the difference, you'll understand why.
03 -
  • Let the marinated chicken sit overnight if you have the time—the flavors deepen and the meat becomes impossibly tender.
  • Toast your spices lightly in a dry pan before adding them to the yogurt if you want even more fragrance, though it's optional.
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