Indian Tikka Spiced Chicken (Printable)

Tender chicken chunks marinated in tandoori spices and yogurt, roasted until golden and crispy. Bold Indian flavors in an easy weeknight meal.

# What You’ll Need:

→ Chicken

01 - 1.8 lbs boneless, skinless chicken thighs (or breasts), cut into large chunks

→ Marinade

02 - 5.3 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

# Directions:

01 - In a large bowl, whisk together all marinade ingredients until smooth and well combined.
02 - Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor development.
03 - Preheat oven to 430°F. Line a baking sheet with foil and place a wire rack on top for better air circulation.
04 - Arrange marinated chicken pieces on the prepared rack, shaking off excess marinade to prevent burning.
05 - Roast for 25–30 minutes, turning halfway through cooking time, until chicken is cooked through and slightly charred at the edges. For extra crispiness, broil for 2–3 minutes at the end.
06 - Allow chicken to rest for 5 minutes before serving. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot.

# Expert Tips:

01 -
  • The marinade does all the work while you go about your day, and the oven handles the rest without any fuss.
  • Every piece comes out with crispy, caramelized edges and juicy centers that taste like you spent hours over a grill.
  • It fills your kitchen with the kind of warm, spiced aroma that makes everyone wander in asking when dinner will be ready.
02 -
  • Don't skip the wire rack, placing the chicken directly on the foil will trap steam and give you soggy bottoms instead of crispy edges.
  • Marinating overnight transforms this from good to unforgettable, the yogurt needs time to work its magic on the meat.
  • If your oven runs hot, check the chicken a few minutes early to avoid drying it out, especially if you're using breasts instead of thighs.
03 -
  • Always taste your marinade before adding the chicken, it should be bold and a little salty since the flavors mellow as they cook.
  • Pat the chicken dry before marinating, excess moisture dilutes the yogurt and prevents the spices from clinging properly.
  • Use the broiler at the end only if you're standing right there watching, those final minutes are when perfection can turn into charcoal.
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