Tandoori Chicken Recipe

Introduction

Tandoori chicken is a flavorful and aromatic dish originating from Indian cuisine, known for its vibrant spices and tender, juicy meat. This recipe uses a yogurt-based marinade to infuse the chicken with bold flavors and a hint of smokiness. It’s perfect for a delicious meal any day of the week.

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 Greek yogurt, minced garlic, ginger, cumin, smoked paprika, turmeric, and cayenne. Add the chicken to the bowl and coat it thoroughly with the marinade. Cover and refrigerate for 6 to 24 hours to allow the flavors to develop.
2. Step 2: Preheat your broiler or oven to high heat (450°F). Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Arrange the marinated chicken thighs on the sheet in a single layer, making sure they don’t overlap.
3. Step 3: Broil the chicken for about 15 to 20 minutes until the top appears dry with some charred edges. Flip the chicken over and continue cooking for an additional 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Tips & Variations

• For extra smoky flavor, try cooking the chicken on a grill instead of broiling.
• If you prefer less heat, reduce the cayenne pepper or omit it entirely.
• Serve with fresh cilantro, lemon wedges, and naan bread for a complete experience.
• Use bone-in thighs if you want juicier meat; just increase cooking time accordingly.

Storage

Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through, being careful not to dry out the meat. This dish can also be frozen 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, chicken breasts can be used, but they may cook faster and tend to be less juicy than thighs. Adjust cooking time accordingly and watch closely to prevent drying out.

Is Greek yogurt necessary for the marinade?

Greek yogurt is ideal because it’s thick and creamy, helping the spices stick to the chicken while tenderizing the meat. You can substitute with plain yogurt, but Greek yogurt provides the best texture and flavor balance.

Tandoori Chicken Recipe

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★★★★★

4.9 from 191 reviews

This vibrant Tandoori Chicken recipe features tender, boneless chicken thighs marinated in a flavorful blend of yogurt, garlic, ginger, and warming spices like cumin, smoked paprika, and turmeric. The chicken is broiled to perfection, creating a slightly charred, smoky crust while remaining juicy inside. Perfect for a spicy, protein-packed main dish that brings the taste of Indian cuisine to your table.

• Author: Dylan
• 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
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken & 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 evenly with salt, pepper, and lime juice. In a large bowl, combine the plain Greek yogurt with minced garlic, fresh ginger, ground cumin, smoked paprika, turmeric, and cayenne pepper. Add the seasoned chicken thighs to this marinade, making sure each piece is well coated. Cover the bowl and refrigerate for a minimum of 6 hours and up to 24 hours to allow the flavors to deeply penetrate the meat.
2. Prepare for Cooking: When ready to cook, preheat your broiler or oven to high heat, approximately 450°F (232°C). Line a baking sheet with foil or parchment paper to catch drippings and make cleanup easier. Arrange the marinated chicken thighs on the prepared sheet ensuring they do not overlap to allow for even cooking and proper charring.
3. Cook Chicken: Place the baking sheet under the broiler and cook the chicken for about 15 to 20 minutes, until the top appears dry with attractive charred edges. Flip the chicken pieces carefully and continue broiling for an additional 10 minutes, or until the chicken is completely cooked through with an internal temperature of 165°F (74°C) and juicy inside.

Notes

• For extra smoky flavor, you can use a charcoal grill instead of broiling.
• Marinating for the full 24 hours will result in a more tender and flavorful chicken.
• Adjust cayenne pepper to control the level of spiciness.
• Serve with naan, rice, or a fresh cucumber salad for a complete meal.
• Use a meat thermometer to ensure chicken is safely cooked without drying out.

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