Tandoori Yogurt Chicken

Prep time 1hr
cook time 55mins

This will become a new favourite marinade. This tandoori yogurt recipe envelopes your chicken with spice and flavour while keeping the meat juicy.


  • 4 chicken thighs
  • 4 chicken legs
  • 170 grams Greek yogurt
  • 6 teaspoons lemon juice
  • 5 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons cracked pepper
  • 1 teaspoon coriander powder 
  • 1/2 teaspoon cumin powder
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 tablespoons olive oil, plus 2 tablespoons


  1. Combine marinade ingredients with a whisk. Coat each piece of chicken well with marinade. Cover and refrigerate, preferably overnight.
  2. Preheat oven to 200°C. Preheat Dutch oven base over medium-high heat on the stovetop, 3-5 minutes. Add 2 tablespoons of olive oil into the Dutch oven and place chicken pieces in, skin-side down. Sear for 3-5 minutes.
  3. Flip chicken and bake in the oven for 30 minutes. Brush with melted butter halfway through.
  4. Continue cooking for 15 minutes or until chicken reaches 75°C. Serve with rice and naan, garnish with sliced lemon and parsley.