Indian Spiced Chicken

Have I mentioned how much we love Indian food ❤. Since we’re having game day Vegetable Pakora, I decided Tandoori Chicken and rice would pair nicely for our evening meal.

I don’t have a tandoori oven, but you can still get those yummy flavors simply by cooking in the oven or on the grill. The marinade I use for my Tandoori Chicken is similar to how I prepared my Chicken Tikka Masala, which includes garlic, garam masala, cumin, turmeric, lemon and yogurt.

Indian Spiced Chicken

Chicken marinated in lemon juice, yogurt, and aromatic Indian spices.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: Indian
Keyword: Indian Spiced Chicken, Tandoori Chicken
Author: Jackie’s Eats & Treats


  • ~1 lb chicken, I'd suggest thighs, tenders, or legs
  • 2 TBS greek yogurt
  • 3 cloved garlic, smashed and chopped
  • 1 lemon, zest & juices
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • 1 TBS olive oil


  • Add all the marinade ingredients, with the exception of the chicken, to a mixing bowl.
  • Mix thoroughly.
  • Meanwhile, add your chicken to a storage bag or bowl and cover with the marinade. Mix together and refrigerate for at least 4 hours, preferably overnight.
  • When you're ready to cook the chicken, preheat the oven at 400 degree. Place your room temp chicken on a baking sheet.
  • Bake until chicken has cooked through, ~20 minutes. At the 10 minute mark, flip your chicken to the other side. Note: To check the doneness of the chicken, cut one halfway through and if the juices are clear, it's ready!
  • Serve warm with rice, salad or any other side. Enjoy & cheers 🍻


  • If you don’t have yogurt on hand, sour cream will do.
  • I line my baking sheet with parchment paper to save the clean-up mess.

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