Tandoori Chicken Recipe

Introduction

Tandoori Chicken is a flavorful Indian dish known for its vibrant colors and smoky, spicy taste. This recipe uses a yogurt-based marinade infused with garlic, ginger, and spices to tenderize the chicken and create a deliciously charred exterior. It’s perfect for a weeknight dinner or a weekend gathering.

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 salt, black pepper, and lime juice evenly over the chicken thighs. Set them aside to absorb the flavors.
2. Step 2: In a large bowl, combine the Greek yogurt, minced garlic, ginger, cumin, smoked paprika, turmeric, and cayenne. Mix well until smooth.
3. Step 3: Add the chicken pieces to the marinade one at a time, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 6 hours, or up to 24 hours for deeper flavor.
4. Step 4: Preheat your oven’s broiler on high, or set the oven to 450°F if broiling isn’t available.
5. Step 5: Line a baking sheet with foil or parchment paper. Arrange the marinated chicken pieces on the sheet, leaving space between them to avoid overcrowding.
6. Step 6: Cook the chicken under the broiler for 15–20 minutes until the tops are dry with some charred spots. Flip the pieces and cook for an additional 10 minutes to ensure they are fully cooked.

Tips & Variations

• For a smoky flavor, grill the chicken instead of broiling. Basting with leftover marinade during cooking adds moisture and depth.
• Use bone-in chicken pieces for juicier results, adjusting cooking time accordingly.
• If you prefer milder heat, reduce the cayenne or omit it entirely.
• Serve with fresh cilantro and a squeeze of lime juice for added brightness.

Storage

Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. This chicken also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they tend to cook faster and may dry out more easily. Adjust cooking time accordingly and consider marinating longer for tenderness.

Is Greek yogurt essential in the marinade?

Greek yogurt is key for tenderizing the chicken and creating the creamy marinade. If unavailable, plain yogurt can be substituted, though the texture may be slightly thinner.

Tandoori Chicken Recipe

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★★★★★

4.9 from 80 reviews

• Author: Lana
• Total Time: 6 hours 40 minutes (including marinating time)
• Yield: 4 servings 1x

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Description

This Tandoori Chicken recipe features juicy boneless skinless chicken thighs marinated in a flavorful blend of Greek yogurt, spices, garlic, ginger, and lime juice. The chicken is broiled to perfection, boasting a vibrant color and smoky char typical of traditional tandoori cooking, all achievable in your home oven within about 45 minutes.

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Ingredients

Scale 1x2x3x

Chicken

• 1.5 pounds boneless skinless chicken thighs
• 1 lime (juiced)
• 3/4 teaspoon table salt
• 3/4 teaspoon ground black pepper

Marinade

• 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

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Instructions

1. Prepare the chicken: Rub the salt, pepper, and lime juice evenly over the chicken thighs to season the meat, then set aside.
2. Make the marinade: In a large bowl, combine the plain Greek yogurt, minced garlic, minced fresh ginger, ground cumin, smoked paprika, ground turmeric, and ground cayenne. Mix thoroughly until well incorporated.
3. Marinate the chicken: Add the seasoned chicken thighs into the marinade one piece at a time, making sure each piece is fully coated. Cover the bowl tightly and refrigerate for at least 6 hours, preferably up to 24 hours to maximize flavor infusion.
4. Preheat the oven: Set your oven’s broiler on high. If your oven doesn’t have a broil function, preheat it to 450°F (232°C) to replicate the intense heat needed for charring.
5. Prepare the baking sheet: Line a baking sheet with aluminum foil or parchment paper to prevent sticking and ease cleanup. Arrange the marinated chicken thighs on the sheet in a single layer without overcrowding.
6. Cook the chicken: Broil the chicken for approximately 15 to 20 minutes until the tops appear dry with some charred spots. Flip the pieces and continue cooking for another 10 minutes, ensuring the chicken is thoroughly cooked with an internal temperature of 165°F (74°C).

Notes

• Marinating the chicken overnight enhances the depth of flavor and tenderness.
• Using boneless skinless thighs ensures quick cooking and juicy results.
• For an authentic smoky flavor, a charcoal grill or tandoor oven can be used instead of the broiler.
• If you don’t have smoked paprika, regular paprika can be substituted, but the smoky profile will be milder.
• Check internal temperature with a meat thermometer to ensure chicken is fully cooked.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Keywords: Tandoori chicken, Indian chicken recipe, yogurt marinated chicken, Indian spices, broiled chicken, easy Indian dinner