Tandoori Chicken Recipe

Introduction

Tandoori chicken is a flavorful, spiced Indian dish known for its vibrant color and smoky taste. This recipe uses a simple yogurt marinade and oven broiling to achieve tender, juicy chicken with a charred finish. Perfect for a weeknight dinner or entertaining guests.

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 yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne. Add the chicken and toss to coat evenly. Cover and refrigerate for 6 to 24 hours to marinate.
2. Step 2: Preheat the oven broiler or set the oven to 450°F (high). Line a baking sheet with foil or parchment paper. Arrange the marinated chicken on the sheet, making sure the pieces do not overlap.
3. Step 3: Broil the chicken for 15 to 20 minutes until the top is dry and has some charred edges. Flip the chicken and continue cooking for another 10 minutes until fully cooked through.

Tips & Variations

• For extra smokiness, cook the chicken on a grill instead of the oven broiler.
• Use chicken drumsticks or bone-in thighs if preferred; just adjust cooking time accordingly.
• Add a teaspoon of garam masala to the marinade for a deeper spice flavor.
• Serve with fresh cilantro and a squeeze of lemon to brighten the dish.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in a skillet over medium heat to avoid drying out the meat. The marinade can be made a day in advance for added flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, boneless chicken breasts work well but can dry out more easily. Reduce cooking time slightly and watch closely to keep them juicy.

Is yogurt necessary for the marinade?

Yogurt helps tenderize the chicken and creates the classic creamy texture of tandoori chicken. You can substitute with buttermilk or a coconut milk-based marinade for a different flavor.

Tandoori Chicken Recipe

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★★★★★

4.7 from 133 reviews

Tandoori Chicken is a classic Indian dish featuring boneless, skinless chicken thighs marinated in a flavorful blend of Greek yogurt, spices, garlic, and ginger, then broiled to perfection with a smoky char. This recipe delivers a vibrant, aromatic, and tender chicken with a perfect balance of heat and tang, ideal for a delicious and exotic meal.

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

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

Instructions

1. Marinate Chicken: Rub the chicken thighs thoroughly with salt, pepper, and lime juice ensuring all pieces are coated. In a large bowl, combine the Greek yogurt, minced garlic, ginger, ground cumin, smoked paprika, turmeric, and cayenne pepper. Add the chicken to the mixture and toss until each piece is well coated with the marinade. Cover the bowl and refrigerate for at least 6 hours or up to 24 hours to allow the flavors to meld deeply into the chicken.
2. Prepare for Cooking: When ready to cook, preheat your oven broiler or conventional oven to high heat (450°F). Line a baking sheet with aluminum foil or parchment paper to catch drippings and make cleanup easier. Arrange the marinated chicken pieces on the sheet in a single layer, making sure they do not overlap to ensure even cooking.
3. Cook Chicken: Place the baking sheet under the broiler and cook the chicken for approximately 15 to 20 minutes. Watch for the chicken to become dry on top with some charred or blackened edges for that authentic tandoori flavor. Flip each piece carefully and broil for an additional 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, ensuring it is juicy and tender inside with a smoky, flavorful exterior.

Notes

• Marinating the chicken overnight will deepen the flavor and tenderize the meat.
• Use skinless, boneless thighs for juicier results compared to chicken breasts.
• Adjust cayenne pepper quantity to control the spice level.
• If a broiler is unavailable, cook in a preheated oven at 450°F until cooked through, about 25-30 minutes, turning once.
• Serve with naan bread, rice, or a side salad for a complete meal.

Keywords: Tandoori Chicken, Indian Chicken Recipe, Yogurt Marinated Chicken, Spicy Baked Chicken