Indian Tikka Spiced Chicken (Printable)

Tender chicken pieces marinated in tandoori spices and yogurt, roasted until golden and crispy. Classic Indian flavors in an easy weeknight meal.

# Ingredient List:

→ Chicken

01 - 1.8 lb 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 Steps:

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 Advice:

01 -
  • The yogurt marinade keeps every bite incredibly moist, even if you accidentally leave it in the oven a minute too long.
  • You get deep, layered spice without any complicated techniques or hard to find ingredients.
  • It tastes like you spent all day cooking, but the active work is just whisking and flipping.
  • Leftovers taste even better the next day, tucked into wraps or tossed over salad greens.
02 -
  • Don't skip the wire rack, it's the difference between soggy bottoms and crispy, evenly cooked chicken.
  • If your marinade looks too thick, thin it with a splash of water so it spreads easily and doesn't clump.
  • Marinating overnight deepens the flavor dramatically, the spices have time to bloom and the yogurt works its magic.
  • Check the thickest piece with a thermometer, undercooked chicken is never worth the risk.
03 -
  • Pat the chicken dry before marinating so the spices stick better and you get more caramelization.
  • Use a meat thermometer to hit exactly 75°C, this ensures juicy chicken without any guesswork.
  • If you don't have a wire rack, flip the chicken more often to prevent sticking and uneven browning.
  • Toast your ground spices in a dry pan for 30 seconds before mixing, it wakes up their oils and deepens the flavor.
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