Tandoori Marinade for Chicken

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


  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.