Tandoori-Spiced Chicken with Lemon-Yogurt Marinade

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

Juicy chicken marinated in aromatic spices and yogurt, then roasted until golden with a bright citrus finish. This indian ready in about 35 minutes blends chicken thighs, plain yogurt, lemon juice 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 350 calories and feeds 2, 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: 10 min Cook: 25 min Serves 2 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 tsp garam masala, 1/2 tsp turmeric, 2 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground cumin, and 1/2 tsp salt. Add 1 lb chicken thighs and toss to coat; cover and refrigerate for 30 minutes.
  2. Step 2: Preheat oven to 400°F. Place marinated chicken on a parchment-lined baking sheet and drizzle with 1 tsp olive oil. Arrange 4 lemon slices around the chicken.
  3. Step 3: Bake for 25-28 minutes, until the chicken is golden and cooked through (internal temperature 165°F).
  4. Step 4: Let rest for 5 minutes before serving, garnished with extra lemon slices.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Lemon-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 Lemon-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 Lemon-Yogurt Marinade for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Tandoori-Spiced Chicken with Lemon-Yogurt Marinade?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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