Yogurt Marinated Chicken, Tandoor Style

Serves 6

The Tandoor Spice Mix makes more than is needed for the recipe, but is so handy to have in the cabinet. Let this recipe be the base for an easy meal by adding naan and a cucumber raita.

Tandoor Spice Mix

  • 3 tablespoons paprika
  • 1 tablespoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground cloves

Marinade

  • 1 cup full-fat plain Greek-style yogurt
  • 1 onion, grated
  • 2–3 tablespoons spice mix
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 3 pounds boneless, skinless chicken breast or thighs

Combine all ingredients for the spice mix and place in a jar. In a large plastic bag, combine yogurt, onion, spice mix, lemon juice, garlic, and salt. Combine well. Add chicken, and toss to coat thoroughly. Refrigerate 8 hours or overnight, turning occasionally. Preheat oven to 400°. Place a rack on top of a cookie sheet. Remove the chicken from the marinade and place on the rack. Discard remaining marinade. Bake chicken 30–35 minutes, or until cooked through.