Yogurt Marinade for Tandoori Chicken
A deeply aromatic Indian marinade of whole-milk yogurt, lemon, and a warm spice blend that tenderizes chicken and produces the signature brick-red color of tandoori dishes. Plan ahead: chicken should marinate 4-8 hours for best results.
Ingredients
- 1 cup whole-milk plain yogurt (or Greek yogurt)
- 2 tbsp fresh lemon juice
- 4 cloves garlic cloves, minced or grated
- 2 tsp fresh ginger, grated
- 2 tsp Kashmiri chile powder (or mild paprika)
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp neutral oil (such as canola or grapeseed)
- 1 tsp kosher salt
Instructions
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1
In a large bowl, combine 1 cup whole-milk plain yogurt (or Greek yogurt), 2 tbsp fresh lemon juice, 2 tbsp neutral oil (such as canola or grapeseed), 4 cloves minced or grated garlic cloves, and 2 tsp grated fresh ginger. Whisk until smooth.
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2
Add 2 tsp Kashmiri chile powder (or mild paprika), 1 tsp garam masala, 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp kosher salt. Stir until evenly incorporated and the marinade turns a deep orange-red.
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3
Add chicken pieces (bone-in thighs or drumsticks work best) and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, or up to 8 hours for maximum flavor.
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4
Before cooking, let the chicken sit at room temperature for 20 minutes. Shake off excess marinade. Grill, broil, or bake at high heat until the chicken reaches an internal temperature of 165°F (74°C).
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5
This recipe makes enough marinade for about 2 pounds of chicken.