Tandoori Chicken Recipe

Introduction

Tandoori chicken is a flavorful, aromatic dish featuring tender chicken thighs marinated in yogurt and a blend of spices. This recipe brings the taste of Indian cuisine to your home kitchen with a simple broiling method that creates a smoky, charred exterior and juicy interior.

Ingredients

• 1.5 pounds boneless skinless chicken thighs, trimmed
• Rub:
  • 1 lime, juiced (1-2 tablespoons)
  • 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

Instructions

1. Step 1: Rub the salt, pepper, and lime juice evenly over all surfaces of the chicken thighs. Set aside while preparing the marinade.
2. Step 2: In a large bowl, mix together the Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne until well combined.
3. Step 3: Add the chicken thighs one at a time to the marinade, using tongs to coat each piece thoroughly before adding the next. Cover and refrigerate for 6 to 24 hours to let the flavors develop.
4. Step 4: Position an oven rack in the center and preheat the broiler to high. If your oven doesn’t have a broiler, preheat it to 450°F (230°C) for baking instead.
5. Step 5: Line a baking sheet with foil or parchment paper. Optionally, place a greased wire rack on top. Transfer the chicken thighs using tongs, spreading them out flat without touching. Discard any leftover marinade.
6. Step 6: Place the baking sheet under the broiler and cook until the chicken is mostly dry on top with a few charred tips, about 15 to 20 minutes. Remove, flip each piece, and broil for about 10 more minutes until fully cooked. Watch closely to prevent burning.
7. Step 7: Remove from the oven and serve hot for a delicious, smoky meal.

Tips & Variations

• For extra smokiness, add a pinch of smoked chili powder or use an outdoor grill instead of the oven.
• Marinate the chicken overnight to deepen the flavors and tenderize the meat.
• Serve with fresh cilantro and a squeeze of lime for a bright finish.
• Use bone-in chicken thighs for more flavor and juiciness, adjusting cooking time accordingly.

Storage

Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or microwave until warmed through to preserve moisture and flavor. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and may dry out more easily. Watch cooking times closely to avoid overcooking.

What can I serve with tandoori chicken?

Tandoori chicken pairs well with basmati rice, naan bread, fresh salads, or cooling yogurt raita to balance the spices.

Tandoori Chicken Recipe

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★★★★★

4.5 from 130 reviews

This Tandoori Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Greek yogurt, garlic, ginger, and traditional Indian spices. The chicken is broiled to achieve a smoky, slightly charred exterior while remaining juicy inside, making it a perfect dish for a flavorful and protein-rich meal.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken:

• 1.5 pounds boneless skinless chicken thighs, trimmed

Rub:

• 1 lime, juiced (1–2 tablespoons)
• 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

Instructions

1. Marinate Chicken: Rub salt, pepper, and lime juice over all surfaces of the chicken thighs and set aside. In a large bowl, stir together all marinade ingredients until well-mixed. Add chicken thighs one at a time using tongs, ensuring each piece is fully coated with the marinade. Cover and refrigerate for 6 to 24 hours to allow flavors to penetrate the meat.
2. Prepare for Cooking: Position the oven rack in the center of the oven. Turn the broiler on to high. If your oven does not have a broiler, preheat the oven to 450°F for baking. Line a baking sheet with foil or parchment paper, and optionally fit it with a greased wire rack for better heat circulation. Using tongs, transfer the marinated chicken thighs onto the baking sheet, spreading them out flat without overlapping. Discard any excess marinade left in the bowl.
3. Cook Chicken: Place the baking sheet under the broiler and cook until the chicken appears mostly dry on top with some blackened tips, about 15 to 20 minutes. Remove the baking sheet, flip each chicken thigh carefully, and return to the broiler. Continue cooking for about 10 more minutes, or until the chicken is thoroughly cooked and dry on the surface, monitoring closely to prevent burning. Once done, serve immediately for best flavor and texture.

Notes

• Note 1: Trim chicken thighs to remove excess fat for a leaner result.
• Note 2: Use plain Greek yogurt for authentic creaminess and tang; regular yogurt can be substituted but will alter texture.
• Note 3: Adjust cayenne amount according to your preferred spice level.
• Note 4: If broiler is unavailable, baking at 450°F is an effective alternative to achieve similar results.
• Note 5: Using a wire rack helps cook the chicken evenly and prevents it from sitting in juices.
• Note 6: Serve the tandoori chicken with rice, naan, or fresh salad for a complete meal.
• Note 7: Recipe yields approximately 3 servings.

Keywords: Tandoori Chicken, Indian Chicken Recipe, Broiled Chicken, Spicy Chicken, Greek Yogurt Marinade, Gluten Free