Tandoori Yogurt Chicken

Prep time Overnight
cook time 55mins

Ready for a new favourite marinade? This Tandoori Yogurt recipe envelopes your chicken with spice and flavour while keeping the meat juicy. This is made in our Chef Collection Double Dutch Oven which has a lid that can be flipped for a double handled grill pan.


  • 4 chicken thighs
  • 4 chicken legs
  • 170g Greek yogurt
  • 6 teaspoons lemon juice
  • 5 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • 1½ teaspoons salt
  • 1½ teaspoons cracked pepper
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 tablespoons olive oil, plus 2 tablespoons for cooking 


  1. Combine marinade ingredients with a whisk. Coat each piece of chicken well. Cover and refrigerate overnight.
  2. Preheat oven to 220°C. Preheat Dutch oven base over medium-high heat on your 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.
  5. Garnish with sliced lemon and parsley. Goes great with naan, which can be warmed through in a Lodge grill pan.