Tandoori Chicken Recipe

Introduction

Tandoori Chicken is a flavorful Indian-inspired dish known for its vibrant spices and tender, juicy meat. Marinated in a blend of yogurt and aromatic spices, this recipe delivers a perfect balance of heat and tang that’s easy to make at home.

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. In a large bowl, combine the Greek yogurt, minced garlic, minced ginger, ground cumin, smoked paprika, turmeric, and cayenne. Add the chicken to the bowl and coat each piece thoroughly. Cover the bowl and refrigerate for 6 to 24 hours to marinate.
2. Step 2: Preheat your broiler or oven to high heat (450°F). Line a baking sheet with foil or parchment paper. Arrange the marinated chicken pieces on the sheet, making sure they do not overlap.
3. Step 3: Broil the chicken for about 15 to 20 minutes until the top is dry with some charred edges. Flip each piece and broil for an additional 10 minutes until cooked through and tender.

Tips & Variations

• For extra smoky flavor, cook the chicken on a grill instead of broiling.
• Adjust the cayenne pepper to your preferred spice level or substitute with mild paprika for less heat.
• Serve with naan bread and a side of cooling cucumber raita to balance the spices.
• If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger as a substitute.

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. It 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, you can use boneless skinless chicken breasts, but they may cook faster and can dry out more easily. Keep a close eye while cooking and consider marinating for less time.

Is Greek yogurt essential for the marinade?

Greek yogurt is preferred because it’s thick and helps tenderize the chicken while holding the spices well. Regular plain yogurt can work as a substitute but may result in a thinner marinade.

Tandoori Chicken Recipe

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★★★★★

4.7 from 60 reviews

This Tandoori Chicken recipe features tender, boneless chicken thighs marinated in a flavorful blend of Greek yogurt, spices, garlic, and ginger, delivering the authentic smoky and spicy taste of traditional Indian tandoori cooked conveniently using your oven’s broiler. Perfect for a delicious weeknight dinner or special occasion, the chicken is juicy inside with a charred, aromatic exterior.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 40 minutes (including marinating)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken and Marinade:

• 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. Marinate Chicken: Rub the chicken thighs thoroughly with the salt, black pepper, and lime juice to season and tenderize the meat. In a large mixing bowl, combine the Greek yogurt with minced garlic, fresh ginger, ground cumin, smoked paprika, turmeric, and cayenne pepper, mixing well to create a smooth marinade. Add the seasoned chicken into the bowl and mix until each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 6 hours, preferably up to 24 hours, to allow the flavors to deeply penetrate the chicken.
2. Prepare Oven and Baking Sheet: About 20 minutes before cooking, preheat your oven’s broiler or conventional oven to high heat, approximately 450°F. Line a baking sheet with aluminum foil or parchment paper to prevent sticking and enable easier cleanup. Arrange the marinated chicken thighs on the lined baking sheet ensuring they do not overlap, which allows even cooking and charring.
3. Cook the Chicken: Place the baking sheet under the preheated broiler. Cook the chicken for 15 to 20 minutes until the tops appear dry and have developed charred edges, mimicking the effect of a traditional tandoor oven. Flip the chicken pieces over carefully using tongs or a spatula, then continue to broil for an additional 10 minutes, or until the chicken is cooked through, reaching an internal temperature of at least 165°F. Once done, remove from the oven and let rest for a few minutes before serving.

Notes

• For best flavor, marinate the chicken overnight or at least 6 hours to allow spices and yogurt to tenderize fully.
• You can adjust the cayenne pepper amount to control the spiciness level according to your preference.
• Serving suggestion: Serve with naan bread, basmati rice, and a side of cucumber raita for a complete meal.
• Make sure to monitor the chicken while broiling to prevent burning because oven broilers can vary in intensity.
• Use a meat thermometer to ensure chicken is fully cooked and safe to eat.

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