Tandoori Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://islawhite.com/tandoori-chicken-recipe/
