Tandoori-Spiced Roasted Chicken with Fenugreek and Yogurt Marinade

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

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 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. Step 3: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  4. 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.
  5. 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.

Frequently asked questions

How long does Tandoori-Spiced Roasted Chicken with Fenugreek and Yogurt Marinade take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tandoori-Spiced Roasted Chicken with Fenugreek and Yogurt Marinade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken leg quarters from drying out.

Can I substitute ingredients in Tandoori-Spiced Roasted Chicken with Fenugreek and 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 Roasted Chicken with Fenugreek and 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.

What goes well with Tandoori-Spiced Roasted Chicken with Fenugreek and Yogurt Marinade?

Indian chicken 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.

What others are saying

Related recipes