Indian Tikka Spiced Chicken (Print Version)

Aromatic tandoori-spiced chicken marinated in yogurt and roasted until crispy. A vibrant, crowd-pleasing Indian main dish.

# What You'll Need:

→ Chicken

01 - 2 lb boneless, skinless chicken thighs (or breasts), cut into large chunks

→ Marinade

02 - 5 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

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

# How To Make:

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 -
  • Authentic tandoori-style flavors made easily in a standard oven.
  • Naturally gluten-free and packed with protein.
  • A versatile main dish that pairs perfectly with traditional sides like naan or rice.
02 -
  • For the deepest flavor profile, marinate the chicken overnight to allow the spices to fully penetrate the meat.
  • Always shake off excess marinade before roasting to help the chicken achieve a better char and prevent the rack from becoming too messy.
  • Check the labels of your spice blends and yogurt to ensure the meal remains strictly gluten-free.
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