Roasted Tandoori Paste Chicken

tandoori paste chicken pieces on a baking tray.

This tandoori paste chicken is flavorful and juicy. It’s marinated in a simple tandoori paste and yogurt mix and then roasted. There are just 3 ingredients and 10 minutes of prep time (+ marinating time).

Course Main Course

Cuisine American, Indian

Prep Time 10

Cook Time 35

Servings servings

Calories 638kcal

Author Adina

Equipment

A large dish for marinating the chicken, Note 1
Baking sheet

Ingredients

6 bone-in skin-on chicken thighs Note 2
6 bone-in skin-on chicken drumsticks
fine sea salt and ground black pepper
1 ½ cups Greek yogurt 350 g Note 3
⅓ cup tandoori paste 80 g

Instructions

Prepare the chicken: Pat it dry with paper towels and season it well with salt and pepper. Using a small sharp knife, make a few cuts on each side of pieces of meat. This helps the marinade soak into the chicken better.
6 bone-in skin-on chicken thighs + 6 bone-in skin-on chicken drumsticks + fine sea salt and ground black pepper
Tandoori marinade: Mix the Greek yogurt and the tandoori paste in a medium bowl.
1 ½ cups Greek yogurt / 350 g + ⅓ cup tandoori paste / 80 g
Marinate chicken: Place the chicken in the marinating container. Add the marinade, turning the chicken to coat it evenly. Cover with plastic wrap and marinate for 3-4 hours or overnight.
Roast tandoori chicken: Arrange the marinated chicken pieces on the lined baking sheet. Roast for 30-35 minutes or until cooked through (internal temperature 165°F/74°C; the juices should run clear).
Broil: For extra crispy skin, broil for a few minutes, but keep an eye on the chicken to avoid burning under the broiler. Rest for 10 minutes before serving.

Notes

Marinating container: I use a large ceramic baking dish in which the chicken pieces fit snugly in a single layer. Choose a similar container, but don’t use metal ones; metal can react with the marinade.
Chicken parts: You can use chicken thighs or chicken drumsticks, but I prefer a mixture.
Yogurt: I usually use 3.5% fat Greek yogurt, but full-fat (10%) is also a great option. Avoid using yogurt with less than 3.5% fat or fat-free varieties.

Nutrition