Indian Tikka Spiced Chicken (Printable)

Juicy chicken marinated in tandoori spices and yogurt, roasted until golden with classic Indian flavors.

# What you'll need:

→ Chicken

01 - 1.75 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch chunks

→ Marinade

02 - 2/3 cup plain Greek yogurt
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons vegetable oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 teaspoons ground cumin
08 - 2 teaspoons ground coriander
09 - 2 teaspoons smoked paprika
10 - 1.5 teaspoons garam masala
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon chili powder
13 - 1 teaspoon salt
14 - 0.5 teaspoon ground black pepper

→ Optional Garnishes

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

# Preparation steps:

01 - Whisk together yogurt, lemon juice, oil, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, chili powder, salt, and pepper in a large bowl until smooth.
02 - Add chicken pieces to the bowl, turning to coat completely. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor penetration.
03 - Set oven to 430°F. Line a baking sheet with aluminum foil and place a wire rack on top for air circulation.
04 - Shake excess marinade from chicken pieces and arrange in a single layer on the wire rack, ensuring pieces don't overlap.
05 - Roast for 25 to 30 minutes, flipping pieces halfway through. Chicken should reach an internal temperature of 165°F and develop slightly charred edges. For extra crispiness, broil for 2 to 3 minutes at the end.
06 - Let chicken rest for 5 minutes to redistribute juices. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve immediately while hot.

# Expert advice:

01 -
  • The yogurt marinade tenderizes the chicken to an almost unbelievable juiciness while creating that authentic char you thought only restaurants could achieve.
  • You can adjust the heat level without compromising any of the complex flavor notes that make this dish so addictive.
02 -
  • Patting the chicken completely dry before marinating creates better adhesion and prevents the marinade from sliding off during cooking.
  • Letting the marinated chicken come to room temperature for 15-20 minutes before cooking promotes even cooking and helps achieve that perfect char.
03 -
  • Toast your whole spices in a dry pan before grinding them for a noticeably more aromatic and complex flavor profile that elevates the entire dish.
  • Adding a tablespoon of besan (chickpea flour) to the marinade helps it cling better to the chicken and creates an even more satisfying texture.
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