Save to Pinterest The smell of garam masala hitting hot oil always takes me straight back to a tiny kitchen in Manchester where my neighbor Priya taught me how spice blooming changes everything. She watched me dump cold spices onto raw chicken and shook her head, laughing. That day I learned that yogurt isn't just a marinade, it's a flavor vehicle that clings to every curve of the meat. This tikka recipe is what came from those afternoons of her patient corrections and my enthusiastic mistakes.
I made this for a potluck once and someone asked if I'd ordered it from the Indian place downtown. My friend Jasmine, who grew up eating her grandmother's tandoori chicken, gave me a subtle nod across the table. That nod meant more than any compliment. She later told me the trick was in not skipping the resting time after roasting, letting the juices settle back into the meat instead of running all over the cutting board.
Ingredients
- Boneless, skinless chicken thighs (800 g): Thighs stay juicy and forgive you if you overcook by a minute or two, unlike breasts which turn dry fast.
- Plain Greek yogurt (150 g): The thickness clings to chicken better than regular yogurt and the tanginess balances the warm spices perfectly.
- Lemon juice (2 tbsp): Brightens the marinade and helps break down the chicken fibers so everything stays tender.
- Vegetable oil (2 tbsp): Carries the fat soluble spices into the meat and helps achieve those crispy, golden edges in the oven.
- Garlic (2 cloves, minced): Fresh garlic has a sharpness that garlic powder just can't match, especially when it caramelizes during roasting.
- Fresh ginger (1 tbsp, grated): The zing of fresh ginger is irreplaceable and it adds a warmth that sits right behind the spices.
- Ground cumin (2 tsp): Earthy and slightly nutty, cumin is the backbone of so many Indian spice blends.
- Ground coriander (2 tsp): Adds a gentle citrusy note that rounds out the heavier spices without competing.
- Smoked paprika (2 tsp): Gives a hint of smokiness that mimics tandoor cooking even though we're using a regular oven.
- Garam masala (1 ½ tsp): This is where the magic lives, a warm blend that makes everything taste like it came from a proper Indian kitchen.
- Ground turmeric (1 tsp): Adds that golden color and a subtle earthiness, plus it stains everything so watch your countertops.
- Chili powder (1 tsp): Adjust this based on your heat tolerance, it builds slowly as it cooks.
- Salt (1 tsp): Essential for drawing out moisture and concentrating all those spice flavors.
- Ground black pepper (½ tsp): A little sharpness that wakes up your palate right before the other spices kick in.
Instructions
- Mix the marinade:
- Whisk together yogurt, lemon juice, oil, garlic, ginger, and all the spices in a large bowl until it looks like a thick, vibrant orange paste. The color should be bold and the smell should make you hungry immediately.
- Coat the chicken:
- Add your chicken chunks and use your hands to massage the marinade into every piece, getting into all the crevices. Cover the bowl and let it sit in the fridge for at least an hour, though overnight makes the flavors sing.
- Prep for roasting:
- Preheat your oven to 220°C (430°F) and set up a wire rack over a foil lined baking sheet. The rack lets air circulate so the chicken doesn't steam in its own juices.
- Arrange the chicken:
- Shake off the excess marinade from each piece and lay them on the rack with a little space between. Too much marinade will burn and smoke, too little and you lose flavor.
- Roast until golden:
- Roast for 25 to 30 minutes, flipping halfway through so both sides get those crispy, slightly charred edges. If you want extra crispiness, switch to broil for the last 2 to 3 minutes but watch it closely.
- Rest and serve:
- Let the chicken rest for 5 minutes before serving so the juices redistribute. Scatter fresh cilantro, add lemon wedges, and throw on some sliced red onion for crunch.
Save to Pinterest One evening I served this with warm naan and watched my brother, who usually complaints about anything remotely spicy, go back for thirds. He didn't say much, just kept tearing off pieces of bread and scooping up every last bit of chicken. Sometimes the best compliment is silence interrupted only by chewing.
Serving Suggestions
This chicken belongs on a platter surrounded by warm naan, basmati rice, or even tucked into pita with a drizzle of mint yogurt sauce. I've also chopped it up and tossed it into grain bowls with roasted vegetables and a handful of greens. It's the kind of protein that plays well with almost anything because the spices are bold enough to stand up but not so aggressive that they clash.
Make Ahead and Storage
You can marinate the chicken up to 24 hours in advance, which actually improves the flavor as the spices penetrate deeper. Once cooked, it keeps in the fridge for up to four days and reheats beautifully in a hot oven or skillet. I don't recommend microwaving because it turns the crispy bits soft, and those bits are half the reason to make this in the first place.
Variations and Swaps
If you want to grill this instead of roasting, thread the chicken onto skewers and cook over medium high heat, turning every few minutes until charred and cooked through. Coconut yogurt works for a dairy free version, though the flavor will be slightly sweeter. Chicken breasts are fine if that's what you have, just reduce the cooking time by five minutes and check earlier to avoid drying them out.
- Add a pinch of kashmiri chili powder for deeper red color without extra heat.
- Stir in a tablespoon of tomato paste to the marinade for a richer, more intense flavor.
- Finish with a squeeze of lime and a sprinkle of chaat masala for an extra tangy punch.
Save to Pinterest This recipe has become my go to when I want something that feels special but doesn't ask for hours of work. It's proof that bold flavor doesn't require fancy equipment, just good spices and a little patience.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though thighs remain juicier due to their higher fat content. If using breasts, monitor cooking time closely to prevent drying out, reducing to 20-25 minutes depending on thickness.
- → How long should I marinate the chicken?
Marinate for at least 1 hour for basic flavor development. Overnight marinating is ideal, as it allows the yogurt and spices to fully penetrate the meat, resulting in deeper, more complex flavors throughout.
- → What's the best way to achieve extra crispiness?
For maximum crispiness, finish with 2-3 minutes under the broiler after roasting. Ensure the rack is positioned 15 cm from the heat source and watch carefully to prevent burning. This step creates those desirable charred edges.
- → Can I grill this instead of roasting?
Absolutely. Grilling adds wonderful smokiness and char. Use medium-high heat and grill for 4-5 minutes per side, turning carefully to prevent pieces from falling through grates. Oil the grill grates well beforehand.
- → Is this dish gluten-free?
The dish itself is naturally gluten-free. However, always check your yogurt and spice blend labels, as some may contain hidden gluten or cross-contamination. When serving with naan, use gluten-free naan if dietary restrictions apply.
- → How can I make this dairy-free?
Substitute Greek yogurt with an equal amount of coconut yogurt or cashew cream. Both provide similar creaminess and help tenderize the chicken while maintaining authentic flavor profile and texture.