Yogurt Marinade for Tandoori Chicken

Name: Yogurt Marinade for Tandoori Chicken
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup whole-milk plain yogurt (or Greek yogurt); 2 tbsp fresh lemon juice; 4 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

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.

10 minEasyServes 470 cal/serving

IndianSauceNo-CookVegetarianLow CarbKosher-styleGluten-FreeNut-FreeEgg-FreeShellfish-FreeLow-SodiumPork-Free

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Ingredients

1 cup whole-milk plain yogurt (or Greek yogurt)
2 tbsp fresh lemon juice
4 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

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 minced or grated garlic cloves, and 2 tsp grated fresh ginger. Whisk until smooth.
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.
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.
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).
5

This recipe makes enough marinade for about 2 pounds of chicken.

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Questions

How long does Yogurt Marinade for Tandoori Chicken take?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 3, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Yogurt Marinade for Tandoori Chicken reach?

For Yogurt Marinade for Tandoori Chicken, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of Kashmiri chili in Yogurt Marinade for Tandoori Chicken?

The entry for Yogurt Marinade for Tandoori Chicken calls for 2 tsp Kashmiri chile powder (or mild paprika). In its place: Three parts sweet paprika to one part cayenne gives the color and the gentle heat.

Can I make Yogurt Marinade for Tandoori Chicken less spicy?

Yes. The heat in Yogurt Marinade for Tandoori Chicken comes from 2 tsp Kashmiri chile powder (or mild paprika). For a milder plate, halve the chile powder; nothing else in the method changes.

Can I make Yogurt Marinade for Tandoori Chicken dairy-free?

Yes. The dairy in Yogurt Marinade for Tandoori Chicken is 1 cup whole-milk plain yogurt (or Greek yogurt). Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Is Yogurt Marinade for Tandoori Chicken vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole-milk plain yogurt (or Greek yogurt). For fully plant-based entries, see the vegan sauce collection.

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