Preparation Time: 20 minutes + 8 hours to marinate

Cook Time: 70 minutes

Cut: Bone-in chicken


1 ½ cups (375 ml) full fat plain yogurt
2 Tbsp (30 ml) canola oil
2 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) ginger, peeled and chopped
3 garlic, cloves minced
1 Tbsp (15 ml) garam masala spice mix
1 Tbsp (15 ml) chili powder (can substitute 1 Tbsp paprika)
1/3 cup (75 ml) prepared tandoori spice mix
½ tsp (2.5 ml) cayenne pepper (optional)
1 tsp (5 ml) salt
3 lbs chicken drumsticks and chicken thighs, with bone-in, skin-on or skinless

Mint Yogurt:
1 cup (250 ml) full fat plain yogurt
1/4 cup (60 ml) finely chopped mint
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) black pepper
1 tsp (5 ml) olive oil


Mix marinade ingredients together in a large bowl. Add chicken to bowl and ensure pieces are well coated. Cover bowl with plastic wrap and marinate chicken 8 hours or overnight. Combine all the ingredients for the mint yogurt and store in fridge until ready to use.

Preheat oven 375F. Line a baking pan with foil and place a rack on the pan.

Remove chicken from marinade, remove excess marinade and place chicken on the rack. Bake for 60 minutes.

Turn the oven to broil. Broil the chicken for 6-8 minutes, or until chicken has a few charred spots, and internal temperature of the thickest piece of chicken reaches 165F (74C).

Serve with mint yogurt and basmati rice.