Tandoori-Style Greek Yogurt Marinade

Tandoori-Style Greek Yogurt Marinade is bold, vibrant, and packed with warm spices. Made with creamy yogurt, turmeric, garam masala, and smoked paprika, this marinade creates tender, flavorful chicken with a beautiful golden color. It’s perfect for grilling, roasting, or air frying.

Hi there, I’m Anna from North Missouri, and I love bringing big flavors into everyday cooking. This marinade is simple to mix but delivers incredible depth thanks to classic warming spices. Let’s stir it together and turn ordinary chicken into something unforgettable.

Why You’ll Love This Tandoori-Style Marinade

• Bold, smoky spice flavor
• Keeps chicken tender and juicy
• Easy to mix in minutes
• Perfect for grilling or roasting
• Great for meal prep

Ingredients

• ½ cup Greek yogurt
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon garam masala
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon chickpea flour
• ¼ teaspoon salt

Step by Step Instructions

1. In a medium bowl, combine Greek yogurt, turmeric, smoked paprika, garam masala, garlic, lemon juice, chickpea flour, and salt.
2. Stir until smooth and fully blended.
3. Add chicken pieces and coat evenly with the marinade.
4. Cover and refrigerate for at least 2 hours, preferably 6 to 8 hours for deeper flavor.
5. Cook chicken by grilling, roasting at 400°F for 20 to 30 minutes, or air frying until internal temperature reaches 165°F.

Equipment

• Mixing bowl
• Spoon or whisk
• Zip top bag or covered container

Tips and Variations

For extra heat, add a pinch of cayenne pepper or chili powder. Additionally, a tablespoon of olive oil can be added for extra richness. The chickpea flour helps the marinade cling to the chicken and creates a slightly crisp exterior when cooked.

Serving Suggestions

Serve Tandoori-Style Chicken with basmati rice, warm naan, or a crisp cucumber salad. It’s also delicious in wraps or grain bowls.

Storage

Marinated raw chicken can be stored in the refrigerator for up to 24 hours before cooking.