Tandoori-Spiced Chicken with Garam Masala Yogurt Marinade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in a robust garam masala yogurt blend, then grilled to smoky perfection with a vibrant red hue. This indian-inspired chicken (gluten free) ready in about 30 minutes blends (about 1.5 lbs) chicken thighs, plain yogurt, garam masala into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tbsp paprika, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 2 tbsp lemon juice, and 1.5 tsp salt. Whisk until smooth.
  2. Step 2: Add 4 chicken thighs (about 1.5 lbs) to the marinade, coating evenly. Cover and refrigerate for at least 4 hours, preferably overnight to develop deep flavors.
  3. Step 3: Preheat grill or grill pan to medium-high heat (around 400°F). Brush with 2 tbsp vegetable oil to prevent sticking.
  4. Step 4: Remove chicken from marinade, shaking off excess, and grill for 6-7 minutes per side until internal temperature reaches 165°F and edges have a slight char.
  5. Step 5: Transfer chicken to a plate, let rest for 5 minutes. Garnish with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Tandoori-Spiced Chicken with Garam Masala Yogurt Marinade take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Spiced Chicken with Garam Masala Yogurt Marinade?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tandoori-Spiced Chicken with Garam Masala Yogurt Marinade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tandoori-Spiced Chicken with Garam Masala Yogurt Marinade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tandoori-Spiced Chicken with Garam Masala Yogurt Marinade gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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