Save to Pinterest My neighbor knocked on my kitchen door one evening with a container of homemade tandoori paste and a story about a trip to Delhi. She insisted I had to try it with chicken, and within minutes, the smell of toasted spices filling my small apartment had me completely sold. That night, I learned that tikka isn't just about throwing ingredients together—it's about letting time and yogurt work their magic on tender chicken until it tastes like it came straight from a tandoor. What started as a casual favor became the dish I make whenever I want to feel like I've traveled somewhere far without leaving home.
I'll never forget the Sunday my brother's picky eater—who normally pushes vegetables around her plate—asked for seconds of this chicken and a third squeeze of lemon juice. Watching skepticism turn into genuine enthusiasm over something I'd made felt like winning the kitchen lottery, and it permanently changed how I think about introducing Indian flavors to people.
Ingredients
- Chicken thighs (800 g, boneless and skinless, cut into large chunks): Thighs stay juicier than breasts during roasting, but if you prefer leaner meat, breasts work fine—just watch them carefully so they don't dry out.
- Plain Greek yogurt (150 g): The tanginess matters here because it balances the heat and helps tenderize the chicken through its natural acids.
- Lemon juice (2 tbsp): Fresh lemon is non-negotiable; bottled juice tastes flat and misses that bright, living quality.
- Vegetable oil (2 tbsp): This helps the marinade coat everything evenly and prevents sticking during roasting.
- Garlic and ginger (2 cloves minced, 1 tbsp grated): Use fresh if you possibly can—the difference between fresh and dried here is like night and day in terms of flavor.
- Ground cumin (2 tsp): This is the backbone spice that makes everything taste distinctly Indian without overwhelming anything else.
- Ground coriander (2 tsp): It brings a subtle sweetness and warmth that rounds out the earthier spices.
- Smoked paprika (2 tsp): This gives you that burnished, slightly smoky depth that makes people think you used an actual tandoor.
- Garam masala (1½ tsp): This spice blend is the final signature—if you can find a good quality one, it elevates everything.
- Ground turmeric (1 tsp): Just enough to add color and that warm, slightly bitter complexity without tasting medicinal.
- Chili powder (1 tsp, adjust to taste): Start here and add more if your crowd likes heat, but remember you can always make it spicier at the table with more lemon juice.
- Salt and black pepper (1 tsp and ½ tsp): Don't skip these—they're your flavor amplifiers.
- Fresh cilantro, lemon wedges, and sliced red onion (optional for serving): These aren't optional if you want the full experience; they add brightness and texture that finish the dish perfectly.
Instructions
- Mix your marinade:
- In a large bowl, whisk together the Greek yogurt, lemon juice, oil, minced garlic, and grated ginger until you have a smooth base. Then add your cumin, coriander, paprika, garam masala, turmeric, chili powder, salt, and pepper, whisking until every spice is fully dissolved and you can smell all of them together—that's how you know it's mixed properly.
- Coat the chicken:
- Add your chicken pieces to the bowl and use your hands or tongs to coat every piece thoroughly in that fragrant marinade. Don't be shy about this; every surface should be covered.
- Let it marinate:
- Cover the bowl and refrigerate for at least one hour, though overnight is genuinely better if you have the time. The yogurt will continue breaking down the chicken fibers, making everything more tender.
- Prepare your oven:
- Preheat to 220°C (430°F) and line a baking sheet with foil, then place a wire rack on top. The rack is crucial because it lets heat circulate underneath the chicken, creating that golden crispy exterior.
- Arrange and roast:
- Lift each piece out of the marinade, letting excess drip back into the bowl, and arrange them on the rack in a single layer. Roast for 25 to 30 minutes, turning everything halfway through so it colors evenly.
- Add the final touch:
- In the last 2 to 3 minutes, turn on the broiler if you want that extra char and crispiness at the edges. Keep your eye on it because broilers move fast.
- Rest and serve:
- Let the chicken rest for 5 minutes on a clean plate before garnishing with fresh cilantro, lemon wedges, and sliced red onion. This resting time lets the juices redistribute so nothing feels tough.
Save to Pinterest There was an afternoon when I made this for a friend going through a rough time, and we sat on my small balcony eating straight from the baking sheet while talking about life. The food wasn't fancy or complicated, but it felt generous and warm, and somehow that mattered more than I expected.
Why This Works Better Than You'd Think
The genius of this dish is that yogurt does most of the heavy lifting for you. While the chicken sits in that creamy, spiced bath, the lactic acid is quietly tenderizing everything while the spices soak in, which means even if you're not particularly skilled at timing things perfectly, the chicken comes out soft and flavorful. By the time it hits the oven, it's already most of the way to being delicious—the heat just brings out color and creates contrast.
The Best Way to Serve It
Serve this warm with soft naan for scooping, or over jasmine rice to soak up all the flavors, or alongside a fresh cucumber and tomato salad if you want something lighter. I've found that people eat more slowly and savor it more when it's plated with intention—the cilantro and lemon wedges aren't just garnish, they're part of how the dish tastes, so don't forget them even if you're tired.
Variations and Flexibility
Once you understand how this works, you can adapt it in countless ways depending on your mood or what's in your kitchen. The spices are flexible—if you love smoke, add more paprika or use smoked salt; if heat is your thing, increase the chili powder or add fresh green chilies to the marinade; if you're cooking for someone dairy-free, coconut yogurt or cashew cream work beautifully as substitutes. You can also grill this instead of roasting it for an even more authentic tandoori effect, or even use a cast iron skillet on the stovetop if you don't feel like heating the oven.
- For extra smokiness, grill the chicken directly over medium-high heat instead of using the oven, turning every few minutes until charred and cooked through.
- If you want to make it dairy-free, use coconut yogurt or cashew cream in place of Greek yogurt and it tastes just as creamy and delicious.
- Leftover chicken stays good in the fridge for three days and reheats beautifully in a warm oven, or you can shred it and use it in grain bowls or wraps the next day.
Save to Pinterest This chicken has become the thing I make when I want to feel accomplished without spending hours in the kitchen, and somehow it always makes people think I'm more interesting than I actually am. That's worth something.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, chicken breasts work well in this dish. However, thighs retain more moisture during cooking and stay juicier, resulting in a more tender final product. If using breasts, monitor cooking time closely to avoid dryness.
- → How long should I marinate the chicken?
Marinate for at least one hour for adequate flavor absorption. Overnight marinating is recommended for deeper, more complex spice penetration. Don't marinate longer than 24 hours as the yogurt's acidity may begin breaking down the meat texture.
- → What's the best way to achieve crispy chicken?
Using a wire rack elevated above the baking sheet allows air circulation around the chicken, promoting even browning. For extra crispiness, broil for 2–3 minutes at the end of roasting. Pat the chicken dry before arranging on the rack for optimal texture.
- → Is this dish suitable for dairy-free diets?
Yes, substitute the Greek yogurt with coconut yogurt or cashew cream to maintain the creamy marinade texture and flavor. The rest of the ingredients are naturally dairy-free, making this easily adaptable for vegan and dairy-free cooking.
- → Can I grill this chicken instead of roasting?
Absolutely. Grilling adds wonderful smoky flavor to the tandoori spices. Preheat the grill to medium-high heat and cook marinated chicken for 6–8 minutes per side until cooked through. This method works particularly well for this dish.
- → What are ideal serving suggestions?
Serve alongside naan bread for scooping, fragrant basmati rice for absorption of flavors, or a crisp salad for freshness. Garnish with fresh cilantro, lemon wedges, and sliced red onion to brighten the dish. Raita or tamarind chutney complement the spiced chicken beautifully.