There’s something so comforting about the smell of spices mingling in the kitchen, especially when they’re destined to coat a good piece of chicken. One of my all-time favourite marinades has to be tandoori-style—it’s vibrant, flavourful, and has that unmistakable depth that instantly transports you to the bustling streets of India where sizzling grills perfume the air. A tandoori chicken marinade is more than just a coating for meat; it’s a celebration of spices, yoghurt, and a clever balance of heat and tang that turns something as simple as chicken into an absolute feast.
At its heart, this tandoori chicken marinade is yoghurt-based, and that’s what makes it so special. Yoghurt doesn’t just cling to the chicken beautifully, it also tenderises it, ensuring that once cooked, you’re left with succulent, juicy meat. It’s the perfect base for bold spices to come alive. Think earthy cumin, smoky paprika, fiery chilli, warming ginger, and garlic that adds a punch of savoury goodness. Then there’s turmeric, lending its sunshine-yellow hue, and garam masala, with its aromatic blend of warming spices. Together, they create a marinade that’s as colourful as it is flavourful.
One of the things I love most about this tandoori chicken marinade is its versatility. Traditionally, it’s used on chicken—often cooked in a clay tandoor oven, which gives it that lovely char and smoky flavour. But at home, you don’t need fancy equipment to enjoy it. A regular oven, grill pan, or even a good old-fashioned barbecue will do the trick. The important part is letting the marinade do its magic. Ideally, you want to give the chicken a good long soak—overnight if possible—so that all those spices really sink into the meat. If you’re pressed for time, even a couple of hours will still leave you with plenty of flavour.
What’s wonderful is how adaptable the tandoori chicken marinade can be. You can go gentle on the chilli if you’re cooking for little ones or pile it in if you love that fiery kick. A squeeze of lemon or lime brightens everything, cutting through the richness and making the spices sing. You can even swap the protein if chicken isn’t your thing—fish, prawns, lamb, or even firm tofu soak it up just as beautifully.
And let’s not forget about the visual side of things. Tandoori chicken has that iconic red-orange colour, which makes it look irresistible on the table. Traditionally, food colouring was sometimes added to enhance the vibrancy, but honestly, the spices themselves create a gorgeous hue without the need for extras. Once cooked, you’re left with chicken that’s crisp and slightly charred on the outside yet juicy and tender inside—a feast for both the eyes and the taste buds.
As for serving, the possibilities are endless. Tandoori chicken goes brilliantly with fluffy naan bread or warm roti, perfect for scooping up those juicy bits. A simple side of basmati rice balances the spices beautifully, and a cooling cucumber raita or mint yoghurt dip takes it over the top. I also love pairing it with a crisp salad or roasted vegetables for a lighter touch. And if you’ve got leftovers (a rare thing in my house), they make the most delicious wraps, sandwiches, or even salad toppings the next day.
The real joy of making a tandoori chicken marinade is that it makes you feel like a bit of a magician in the kitchen. With just a handful of everyday spices, some yoghurt, and a squeeze of citrus, you transform plain chicken into something that tastes like it came straight from a restaurant. It’s that combination of simplicity and bold flavour that makes it such a winner for family dinners, weekend barbecues, or even a midweek treat when you need a little pick-me-up.
So, next time you’re looking for something to brighten up your table, try a tandoori chicken marinade. It’s easy, colourful, and guaranteed to impress—not to mention it smells absolutely heavenly while cooking. Trust me, once you’ve had a taste of chicken that’s been bathed in this spiced yoghurt goodness, you’ll be reaching for it again and again.
Tandoori Chicken Marinade
Ingredients
- 4 large chicken legs 8 chicken drumsticks
- 250 g plain yoghurt
- 3 cloves garlic finely minced
- 1 tbsp fresh ginger grated
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 ½ tsp paprika
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp chilli powder adjust to taste
- ½ tsp salt
Instructions
- Score the chicken legs or drumsticks with a sharp knife. This helps the marinade penetrate deeper and ensures the chicken cooks evenly.4 large chicken legs
- In a large bowl, whisk together the yoghurt, garlic, ginger, lemon juice, oil and all the spices until smooth.250 g plain yoghurt, 3 cloves garlic, 1 tbsp fresh ginger, 2 tbsp lemon juice, 1 tbsp vegetable oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 ½ tsp paprika, 1 tsp garam masala, 1 tsp turmeric, 1 tsp chilli powder, ½ tsp salt
- Add the chicken pieces to the tandoori chicken marinade, turning them well so they’re completely coated.
- Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavours fully develop.
- Oven method:
- Preheat the oven to 200°C (180°C fan). Arrange the chicken on a baking tray lined with foil and bake for 35–40 minutes, turning once, until the chicken is cooked through and slightly charred at the edges.
- Grill/Barbecue method:
- Cook the chicken on a hot grill, turning occasionally, until the meat is cooked through and has a lovely smoky char.
- Garnish with fresh coriander and lemon wedges.
- Serve hot with naan bread, basmati rice, or a cooling cucumber raita.
16 comments
I used the marinade on salmon fillets instead of chicken, and it was delicious. Great versatility.
The flavours were great, but I found it needed just a pinch more salt to bring everything together.
Not too hot, not too mild—just the right balance of spice. The yoghurt kept the chicken soft, and the charred edges were my favourite part.
Coating the chicken was a bit of a messy job, but once it cooked, it was absolutely worth it.
The vibrant colour looked so inviting on the table, and the chicken tasted incredible.
Served it with naan and raita—spot on.
Love it
Bank holiday weekend so gave these a go on the bbq. Total success and the smokeless is amazing. Doing this again.
It was perfect for my spice-loving taste buds.
Definitely making this again.
This is one of the best marinades I’ve ever tried.
The flavour was fantastic, but I added extra chilli powder for a bit more kick.
The instructions were simple and clear. I let the chicken marinate overnight, and it turned out so moist. I only wish I had made more.
We tried this at home and were blown away. It tasted just like restaurant-quality tandoori chicken, but fresher and healthier.
The marinade made the chicken so juicy and tender. The spices were perfectly balanced, and the lemon gave it a lovely freshness.
I made this last night and marinated the chicken for 6 hours. It was packed full of flavours.