Tandoori Chicken Recipe

Introduction

Tandoori Chicken is a flavorful Indian-inspired dish made with tender, marinated chicken thighs infused with a blend of spices and yogurt. It’s perfect for a busy weeknight or a casual weekend meal that brings bold, smoky flavors to your table.

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 to season. In a large bowl, combine yogurt, minced garlic, ginger, cumin, smoked paprika, turmeric, and cayenne pepper to create the marinade. Add the chicken and coat each piece evenly. Cover and refrigerate for 6 to 24 hours to let the flavors develop.
2. Step 2: When ready to cook, preheat your broiler or oven to high (about 450°F). Line a baking sheet with foil or parchment paper for easy cleanup. Arrange the marinated chicken pieces in a single layer without overlapping.
3. Step 3: Broil the chicken for 15 to 20 minutes until the tops are dry and have some charred edges. Flip each piece and continue cooking for another 10 minutes until the chicken is fully cooked through and tender.

Tips & Variations

• For extra smoky flavor, grill the chicken instead of broiling.
• Use bone-in chicken thighs for juicier results, increasing cooking time accordingly.
• Add a splash of lemon juice before serving to brighten the flavors.
• Serve with cooling cucumber raita or a simple green salad to balance the spices.

Storage

Store any leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in an oven at 350°F until heated through to avoid drying 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, but chicken breasts are leaner and can dry out more easily. Marinate them well and monitor cooking times closely to keep them juicy.

What can I substitute for Greek yogurt?

You can use regular plain yogurt, but Greek yogurt is thicker and helps the marinade stick better. If using regular yogurt, strain it through a cheesecloth to remove excess liquid.

Tandoori Chicken Recipe

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★★★★★

4.5 from 126 reviews

This Tandoori Chicken recipe features tender, boneless chicken thighs marinated in a flavorful blend of yogurt and traditional Indian spices, then cooked under the broiler to achieve a deliciously charred exterior and juicy interior. Perfect for a quick weeknight dinner or an impressive dish for guests, this recipe captures the essence of classic Indian tandoori cooking using simple kitchen equipment.

• Author: Amy
• 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: Halal

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 evenly with salt, pepper, and lime juice to season and tenderize. In a large bowl, combine the Greek yogurt, minced garlic, ginger, cumin, smoked paprika, turmeric, and cayenne to create a rich, fragrant marinade. Add the chicken pieces to the bowl, tossing them thoroughly to ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate the chicken for 6 to 24 hours to allow the flavors to deeply penetrate.
2. Prepare for Cooking: When ready to cook, preheat your oven’s broiler or set your oven to a high heat of 450°F (232°C). Line a baking sheet with foil or parchment paper to catch drippings and facilitate cleanup. Arrange the marinated chicken thighs on the sheet in a single layer, making sure the pieces do not overlap to ensure even cooking and crispiness.
3. Cook Chicken: Place the baking sheet under the broiler and cook the chicken for 15-20 minutes until the surface turns dry with some charred edges forming, mimicking the traditional tandoori effect. Flip the chicken pieces over carefully to cook the other side and continue broiling for another 10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for a few minutes before serving.

Notes

• Marinating the chicken for at least 6 hours enhances the flavor and tenderness, but up to 24 hours is ideal.
• Using boneless skinless chicken thighs helps retain moisture and gives a tender texture.
• The broiler replicates the high-heat cooking of a traditional tandoor oven, creating the characteristic charred edges.
• Adjust cayenne pepper to control the heat level according to personal preference.
• Serve with naan, rice, or a fresh salad for a complete meal.

Keywords: Tandoori Chicken, Indian Chicken Recipe, Broiled Chicken, Spiced Yogurt Marinade, Boneless Chicken Thighs, Indian Grilled Chicken