Indian Tikka Spiced Chicken (Printable)

Tender chicken marinated in tandoori spices and yogurt, roasted until golden and crispy. Vibrant Indian flavors in 45 minutes.

# What You'll Need:

→ Chicken

01 - 1.75 lbs boneless, skinless chicken thighs (or breasts), cut into large chunks

→ Marinade

02 - 2/3 cup 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 Make It:

01 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper until smooth and well combined.
02 - Add chicken pieces to the bowl and toss thoroughly to coat every piece with the spice mixture. Cover tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Preheat your oven to 430°F. Line a baking sheet with aluminum foil and place a wire cooling rack on top to allow air circulation and even cooking.
04 - Remove chicken from marinade, shaking off excess liquid. Arrange pieces in a single layer on the wire rack, ensuring pieces don't overlap for proper browning.
05 - Roast for 25–30 minutes, turning pieces halfway through cooking, until chicken reaches an internal temperature of 165°F and edges are slightly charred and crispy. For extra browning, switch to broil for 2–3 minutes at the end.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh cilantro leaves and serve with lemon wedges and sliced red onion on the side.

# Expert Advice:

01 -
  • The yogurt marinade creates chicken so tender you barely need to chew it, while building a gorgeous golden crust that will have everyone fighting for the charred pieces.
  • Its surprisingly simple to prepare ahead of time, making it perfect for those evenings when you want something that tastes like it took hours but only requires minutes of hands-on attention.
02 -
  • I once rushed this recipe and skipped the wire rack, resulting in chicken that was tender but lacked the signature crispy exterior, so that elevated position is truly essential for authentic texture.
  • The color will deepen significantly during cooking, so dont worry if the raw marinated chicken looks alarmingly bright from the turmeric.
03 -
  • Toast whole spices in a dry pan until fragrant, then grind them yourself for a noticeably more vibrant flavor profile that elevates this dish from good to memorable.
  • Brushing the chicken with a little oil mixed with a pinch of the spice blend during the last 5 minutes of cooking creates an extra layer of flavor and enhances the color.
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