Tandoori Marinade for Chicken

Prep Time
15 Minutes
Cook Time
45 Minutes

The yogurt in the marinade acts as a tenderizer as well as a flavor maker.


Tandoori Marinade:

  • 1/3 cup yogurt
  • 2 tbsp canola oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger root, minced
  • 1 tbsp paprika
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp each salt and pepper
  • 1/4 tsp cayenne pepper

Tandoori Chicken:

  • 8 bone-in chicken thighs or 4 whole chicken legs


  1. Tandoori Marinade: Mix together yogurt, oil, lemon juice, garlic, ginger, paprika, garam masala, cumin, coriander, curry powder, salt, pepper and cayenne.
  2. Tandoori Chicken: Fill FoodSaver®Containers with the marinade and chicken; turn the valve to the marinate setting, connect the FoodSaver® Handheld Sealer and press the Marinate Button. Allow the sealer to run a 12-minute cycle to infuse chicken with marinade.
  3. Preheat oven to 425ºF. Line baking sheet with parchment paper. Fit baking sheet with rack; coat rack with cooking spray. Arrange chicken thighs on rack.
  4. Bake chicken for 30 to 40 minutes or until instant-read meat thermometer inserted into thickest part of inner thigh without touching bone registers 165°F.

Tip: This marinade is a classic for chicken, but you can use it on lamb, seafood, and veggies, such as cauliflower, eggplant and zucchini too.


Nutrition Facts

Per 1/6 recipe


Calories 220

Total Fat 14g

Saturated Fat 4g

Cholesterol 120mg

Sodium 180mg

Carbohydrate 1g

Dietary Fiber 0g

Total Sugars 0g

Protein 20g

Vitamin D 0.2mcg

Calcium 15mg

Iron 1.1mg

Potassium 240mg


Nutrition note:estimated 25% of the marinade is used for the chicken with the remainder discarded.

Lunch And Dinner