Indian Tikka Spiced Chicken (Print Version)

Aromatic tandoori-spiced chicken marinated in yogurt and roasted until golden and crispy. Vibrant Indian flavors that impress every time.

# What You'll Need:

→ Chicken

01 - 1.75 lbs boneless, skinless chicken thighs (or breasts), 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 (adjust to taste)
13 - 1 tsp salt
14 - ½ tsp ground black pepper

→ To Serve (optional)

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

# How To Make It:

01 - In a large bowl, whisk together all marinade ingredients until smooth.
02 - Add the chicken pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
03 - Preheat oven to 430°F. Line a baking sheet with foil and place a wire rack on top.
04 - Arrange marinated chicken pieces on the rack, shaking off excess marinade.
05 - Roast for 25–30 minutes, turning halfway, until chicken is cooked through and slightly charred at the edges. For extra crispiness, broil for 2–3 minutes at the end.
06 - Rest for 5 minutes. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot.

# Expert Tips:

01 -
  • The yogurt marinade keeps chicken impossibly juicy while the spices create a caramelized crust that shatters when you bite into it.
  • Minimal hands-on time means you can marinate in the morning and roast dinner without stress.
  • One bowl, one pan, and you've made something that tastes like you spent hours in the kitchen.
02 -
  • Don't skip the resting time after roasting, it's the difference between juicy chicken and dry chicken.
  • If your marinade smells strongly of raw garlic when you start, that's actually perfect, the flavors mellow and meld as it sits.
  • Thighs truly are superior here because they forgive overcooking, but if using breasts, check them at 22 minutes.
03 -
  • If you want smokiness without a grill, broil for those final minutes and the edges will char beautifully.
  • Make the marinade the night before and it becomes even more flavorful, so when you add the chicken the next morning, it only needs a few hours.
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