Tandoori-Spiced Roasted Chicken with Fenugreek and Yogurt Marinade

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken marinated in a fragrant blend of yogurt, fenugreek, and traditional Punjabi spices, then roasted to perfection with a smoky char. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs chicken leg quarters, plain yogurt, dried fenugreek leaves (kasuri methi) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 40 min Serves 4 Indian cuisine 380 cal/serving

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Ingredients

4 pieces chicken leg quarters
1 cup plain yogurt
2 tbsp dried fenugreek leaves (kasuri methi)
4 garlic cloves, minced
2 tbsp ginger paste
1 tbsp red chili powder
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric powder
1 1/2 tsp salt
2 tbsp lemon juice
2 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp dried fenugreek leaves, 4 minced garlic cloves, 2 tbsp ginger paste, 1 tbsp red chili powder, 1 tbsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1 1/2 tsp salt, and 2 tbsp lemon juice. Mix thoroughly to form a smooth marinade.
Step 2: Add 4 chicken leg quarters to the marinade, coating each piece well. Cover and refrigerate for at least 6 hours or overnight to allow the flavors to penetrate the meat.
Step 3: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Step 4: Remove the chicken from the marinade, shaking off excess, and lightly brush with 2 tbsp vegetable oil. Arrange the chicken on the rack.
Step 5: Roast the chicken for 35-40 minutes, turning halfway through, until the skin is charred in spots and the internal temperature reaches 165°F (74°C), yielding juicy, smoky meat.