Tandoori Chicken Recipe

Introduction

Tandoori chicken is a flavorful Indian dish featuring tender chicken marinated in a blend of yogurt and spices. This recipe offers a simple way to recreate its smoky, vibrant taste right in your oven or under the broiler.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 lime (juiced)
• 3/4 teaspoon table salt
• 3/4 teaspoon ground black pepper
• 1 (7-ounce) container plain Greek yogurt
• 5 cloves garlic (minced)
• 1 tablespoon minced fresh ginger
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne

Instructions

1. Step 1: Rub the chicken thighs with salt, pepper, and lime juice to season evenly. In a large bowl, combine the Greek yogurt, minced garlic, fresh ginger, ground cumin, smoked paprika, turmeric, and cayenne. Add the seasoned chicken to the bowl and coat each piece thoroughly with the marinade. Cover the bowl and refrigerate for at least 6 hours, or up to 24 hours for the best flavor.
2. Step 2: When ready to cook, preheat your broiler or oven to high heat (450°F). Line a baking sheet with foil or parchment paper for easy cleanup. Arrange the marinated chicken pieces on the sheet in a single layer without overlapping to ensure even cooking.
3. Step 3: Broil the chicken for 15 to 20 minutes, watching for a dry surface and some charred edges. Flip each piece and cook for an additional 10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Tips & Variations

• For a smokier flavor, add a small amount of smoked salt or cook the chicken over a charcoal grill.
• If fresh ginger or garlic is not available, substitute with 1/2 teaspoon each of ground ginger and garlic powder.
• Use boneless skin-on chicken thighs for slightly juicier meat if preferred.

Storage

Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain tenderness and avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Adjust cooking time accordingly and watch for doneness.

Do I need yogurt for the marinade?

Yogurt is essential for tenderizing the chicken and balancing the spices. You can use plain yogurt or Greek yogurt for a thicker marinade.

Tandoori Chicken Recipe

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★★★★★

4.9 from 86 reviews

Tandoori Chicken is a vibrant and flavorful Indian dish featuring boneless skinless chicken thighs marinated in a blend of yogurt and aromatic spices, then broiled to perfection for a slightly charred, juicy finish. This recipe captures the essence of traditional tandoori cooking using your oven, making it accessible and easy for home cooks craving authentic taste.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 45 minutes (including marination)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken

• 1.5 pounds boneless skinless chicken thighs

Marinade

• 1 lime (juiced)
• 3/4 teaspoon table salt
• 3/4 teaspoon ground black pepper
• 1 (7-ounce) container plain Greek yogurt
• 5 cloves garlic (minced)
• 1 tablespoon minced fresh ginger
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne

Instructions

1. Marinate Chicken: Rub the chicken thighs thoroughly with salt, black pepper, and lime juice to start tenderizing and seasoning the meat. In a large mixing bowl, combine Greek yogurt, minced garlic, fresh ginger, ground cumin, smoked paprika, turmeric, and cayenne pepper to create a rich, flavorful marinade. Add the chicken thighs into the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, up to 24 hours, to allow the flavors to deeply penetrate the chicken.
2. Prepare for Cooking: About 20 minutes before cooking, preheat your oven or broiler on high setting, aiming for around 450°F (232°C). Line a baking sheet with aluminum foil or parchment paper to prevent sticking and simplify cleanup. Arrange the marinated chicken thighs on the lined baking sheet spaced apart well enough to avoid overlapping, ensuring even cooking and proper charring.
3. Cook Chicken: Place the baking sheet on the top rack close to the broiler or direct heat source. Broil the chicken for 15 to 20 minutes, monitoring for dryness on the surface and developing those signature charred edges. Then, flip the chicken thighs over carefully using tongs or a spatula, and broil for an additional 10 minutes until the chicken is fully cooked through (internal temperature should reach 165°F/75°C) and the exterior has a beautiful tandoori crispness.

Notes

• Marination time greatly influences flavor intensity—longer marinating (up to 24 hours) yields more tender and flavorful results.
• Using the broiler mimics the traditional tandoor oven’s high heat and charring effect; keep a close eye to avoid burning.
• You can substitute chicken drumsticks for thighs if preferred; adjust cooking time accordingly.
• Serve with naan, basmati rice, or a fresh cucumber salad for a complete meal.
• For a less spicy version, reduce or omit the cayenne pepper.

Keywords: Tandoori Chicken, Indian Chicken Recipe, Yogurt Marinated Chicken, Spicy Chicken Thighs, Broiled Chicken, Homemade Indian Dinner