Chicken Marination: Secrets to Tender, Flavorful Tandoori and Curry Chicken

When you talk about chicken marination, the process of soaking chicken in a mixture of spices, acids, and dairy to enhance flavor and texture. Also known as chicken curing, it's the invisible step that turns plain chicken into something unforgettable—like the bright orange tandoori chicken you get at your favorite restaurant. Skip this step, and you’re just cooking dry meat with spices on top. Get it right, and the chicken soaks up flavor like a sponge, stays juicy under high heat, and pulls apart with zero effort.

The magic behind good chicken marination, a technique used across India from Punjab to Kerala. Also known as chicken curing, it's the invisible step that turns plain chicken into something unforgettable—like the bright orange tandoori chicken you get at your favorite restaurant. The science is simple: yogurt, a natural tenderizer and flavor carrier used in nearly every Indian chicken marinade breaks down proteins gently without making the meat mushy. spice blends, a mix of ground cumin, coriander, turmeric, and garam masala that infuses deep flavor stick to the surface and penetrate over time. And acid, from lemon juice or vinegar, helps open up the meat’s fibers so spices can sink in—but too much, and you’ll end up with rubbery chicken. That’s why most recipes use just a splash.

You don’t need fancy tools. A zip-top bag, a bowl, and patience are all it takes. Most Indian cooks let chicken marinate overnight, but even two hours makes a difference. The key is not just the ingredients—it’s the time. And don’t forget to pat the chicken dry before cooking. Wet chicken won’t brown. It’ll steam. And you’ll miss out on that smoky crust that makes tandoori chicken so addictive.

What you’ll find below are real recipes and tips from people who cook this every day. From the exact spice ratios used in Delhi street stalls to why some home cooks skip lemon juice entirely. You’ll see how yogurt isn’t just for tenderness—it’s what gives tandoori chicken its signature color. You’ll learn why some people use mustard oil, others use kasuri methi, and why one extra teaspoon of paprika can change everything. No fluff. No theory. Just what works.